Smothered Flounder

1 2 lb. whole flounder or other flat fish
1 large yellow onion, thinly sliced
2 large beefsteak tomatoes, cored and sliced
2 zucchini, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
salt to taste
freshly ground black pepper to taste
4 thyme sprigs

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. Makes 2 to 4 servings.


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