Here’s a great recipe from Chef Jerome Coleman, featuring a little pan seared flounder with vegetable vinaigrette and crispy potatoes!

Flounder Filet
¼ c chopped fresh parsley
1 medium tomato, peeled and slices

Vegetable Vinaigrette:
½ cup red wine
½ tsp salt
¼ tsp fresh garlic minced

Combine above ingredients for vinaigrette and let macerate while cutting the following into a fine, even dice:
½ red bell pepper
½ green bell pepper
1 stalk celery
1 small carrot

Add all above in ingredients to 1-cup extra virgin olive oil. Add 2tbsp chopped calamata olives.
Lightly season the flounder and dust with fresh parsley. Place in a hot skillet with skin side down. Sear for 2 minutes on one side, than 2-3 min on the other side. Place the Flounder on plate of slice tomatoes slices.
Top with vegetable vinaigrette, than top again with crispy shoestring potatoes.