–2 fillets of flounder (medium, fresh)
–tomato (1, medium)
–onion (one-half, medium)
–capers (bottled, 3 tablespoons)
–black olives (one-half small can)
–white wine (cooking wine is fine)
–salt and pepper
–oregano, basil, bay leaf
–bowtie pasta (1 cup, dry)
–broccoli (1 head)
1 – Place 1 cup of pasta in an uncovered baking dish. Add water to 1 inch above the pasta. Season with salt and olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes. When finished, cover to preserve warmth.
2 – Chop the tomato and onion and add to a covered baking dish. Place capers and black olives over the tomato and onion. Add a small amount of white wine. Season with salt, pepper, garlic salt, oregano, basil, 2 bay leaves, and olive oil. Sprinkle Parmesan cheese on top, and then stir the dish. Microwave on high for 3 minutes. Then add the flounder to the dish. Season with salt, pepper, garlic salt, oregano, basil, and olive oil. Sprinkle Parmesan cheese on top. Set aside.
3 – Separate the florets and stems of the broccoli from the stalk. Place in a covered baking dish with a little water. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 4 minutes.
4 – Microwave the flounder and vegetables for 5 minutes.
5 – Serve the flounder and vegetables on top of the pasta, with the broccoli as a side.
–flounder adapted from allrecipes.com; broccoli original.