Flounder with Tomato Caper Sauce

Even though I'm doing my best to stick to our weekly meal plan, I do switch around the days once in a while. No harm, no foul, right? On the menu for tonight was pizza. But strangely, I wasn't feeling it. OK, it wasn't so much that I wasn't feeling it, really, just that I was feeling it more for Friday night (with some Oktoberfest beer, perhaps?). So move the pizza to Friday, and move... Flounder with Tomato and Caper Sauce over brown rice to tonight.

This dish was nice and easy and turned out really well! I heavily adapted this original recipe, as to kind of cross it with another dish that we already make frequently. It really took our original dish to the next level.

Flounder with Tomato Caper Sauce

1 cup white wine
2 Tablespoons of lemon juice
2 Tablespoons of capers
1 Tablespoon of minced garlic

1 white onion, chopped
1 large ripe tomato, chopped
1 bunch of asparagus, chopped into about 1" pieces

4 filets of white fish, such as flounder or tilapia
salt and pepper to season

1/2 cup panko bread crumbs
4 Tablespoons butter, softened well

Directions: Preheat oven to 425. Simmer white wine and lemon juice in a saucepan over medium high for a few minutes. Add garlic, capers, and onion, and simmer a few minutes more, until onion is slightly softened. Add asparagus and tomato, simmer a couple minutes more, and then remove from heat. Pour sauce into a 9x13" glass baking dish or large gratin dish.

Season fish with salt and pepper and place over the sauce in the baking dish. Mix butter with bread crumbs in a small bowl, until combined. Spread bread crumb mixture over fish. Place in oven and bake for about 20 minutes, until topping is slightly crispy. Serve over brown rice. Enjoy!

Adapted from epicurious, original recipe here.