Sauteed Flounder with Mint and Tomatoes - Serves 4 (3 Points)

2 cups chopped fresh tomatoes
1/4 cup fresh mint leaves, cut into ribbons
1/4 cup fresh basil, cut into ribbons
1/4 tsp table salt, divided
1/2 tsp black pepper, divided
1 lb uncooked flounder fillets
2 sprays cooking spray
2 tsp olive oil

In a medium bowl, combine tomatoes, mint, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.

Coat a large skillet with cooking spray; add oil and set over medium-high heat. When oil just begins to simmer, add fish; cook until fish turns opaque in center, about 5 minutes. Shake pan and, using a spatula, carefully loosen fish from bottom of pan and remove to a serving plate.

Add tomatoes to same skillet; cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1 to 2 minutes. Spoon tomatoes over fish and serve. Yields 1/4 of the fish and 1/2 cup tomatoes per serving.