Flounder with Tomato-Onion Ragout

Ingredients

• 1- 1/2 teaspoons olive oil
• 1/4 medium red onion thinly sliced
• 1/2 cup grape or cherry tomatoes halved
• 1 to 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 1 flounder fillet (5 to 6 ounces)
• 2 tablespoons chopped fresh parsley

Instructions

1. 1
   Tomato-onion ragout: In a 10-inch skillet, heat ½ teaspoon oil over medium. Add onion and cook, stirring occasionally, until light browned, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds.
2. 2
   Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper.
3. 3
   Remove to a bowl; cover and keep warm.
4. 4
   Flounder: Wipe skillet clean with paper towels. Place 1 teaspoon oil in pan, and heat over medium-high. Season fish with salt and pepper; place in skillet. Cook, until lightly browned, about 2 minutes.
5. 5
   With a wide metal spatula, carefully turn fish over; cook until opague throughout, about 1 minute. Transfer fish to a dinner plate. Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired. Sprinkle parsley over top.