Sprinkle the skinless flounder with salt and pepper. Cut the garlic into thin slices, halve the tomatoes and finely dice the shallots.
Heat a tablespoon of olive oil in a frying pan, throw in the garlic and shallots, stir for 2 minutes and then throw in the tomatoes and beans, add salt and simmer covered for around 10 minutes. Pour in the wine and bring to the boil then put in the flounder and pour in the stock and lemon and orange juice, cover and simmer for 5-6 minutes over a low heat
Place on a plate and sprinkle with fresh basil and parsley
Recipe by Alicja Jurkowska. Visit the blog "Warszawski Smak".