Time: 40 minutes
Flavor Hit: Capers give the tomatoes a briny kick.
Serve with Fennel-Potato Hash: Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil to pan; swirl to coat. Add 2 cups cored, thinly sliced fennel bulb, 1½ cups refrigerated shredded hash brown potatoes, and ½ cup vertically sliced yellow onion to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1½ tablespoons finely chopped fennel fronds, ¼ teaspoon salt, and ¼ teaspoon black pepper. CALORIES 132; FAT 6.9g (sat 0.9g); SODIUM 209mg
View Recipe: Crispy Flounder and Roasted Tomatoes