Instructions: Seafood Alternatives: trout, sea bass
Thoroughly rinse the flounder inside and out and pat dry with paper towels. Preheat the oven to 375 degrees.

In a large bowl, combine the onion, tomatoes, zucchini and bell pepper and stir to mix well. Add the thyme leaves, olive oil, salt and pepper to taste and toss to evenly coat the vegetables.

Arrange about one third of the vegetables in the bottom of a 9- by 13-inch baking dish. Set the flounder on top and arrange the remaining vegetables over the fish. Set the whole thyme sprigs on top and bake in the preheated oven until the fish is opaque through the thickest part, 20 to 25 minutes.

Scoop the vegetables onto a serving platter and set the whole fish on top. Drizzle some of the cooking juices over the fish and serve.

This recipe yields 2 to 4 servings.

Comments: Thinly sliced vegetables thoroughly cover whole flounder in this recipe, which not only keeps the fish moist but also infuses delicious flavor while baking. You can easily alter the list of vegetables according to your taste. Consider fennel bulb, mushrooms, Napa cabbage or artichoke bottoms. If good, ripe tomatoes are not available, use canned in their place.

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