Flounder Fillet Topping Polenta Covered in Tomato Sauce with Onions, Garlic, Peppers and Capers

Ingredients
Yields:  4 servings


4 Flounder fillets  (or your choice of any mild fish)
1/2 cup organic sweet onion chopped 
1/2 cup organic green pepper chopped (I used frozen peppers from my garden)
3 cloves of garlic diced
2 tbsp Olive oil (divided)
1/2 cup organic grape tomatoes halved
2 tbsp capers
2 cups canned organic tomatoes (I used canned tomatoes from my garden)
1 tsp Sea salt
1tsp Dried thyme
1 tsp Xylitol (optional)
1 cup Organic polenta




Directions


Preheat a pot and add 1 tbsp olive oil.  Place onions, peppers, and garlic into pot and saute on medium heat.  


After, vegetables are tender-crisp (Al dente), reduce heat to simmer and stir in grape tomatoes and capers.

Puree the canned tomatoes in a blender or food processor.  Pour pureed tomatoes into a sauce pan and add the salt, thyme, and Xylitol.  Heat sauce on medium until bubbling, add vegetables and reduce to simmer.

Prepare polenta per package directions..

While polenta is cooking, pan fry fish fillets with 1 tbsp olive oil.  First, preheat pan, then add oil, then fillets.  Cook on medium until fish is tender and flakes.

Place one cup serving of cooked polenta on plate, top with vegetable sauce, fillet and more sauce.

Enjoy!