Mix olive oil, lemon juice and zest, garlic, thyme, rosemary, basil, salt and pepper, and white wine. Brush the flounder fillets all over with the oil and marinade for at least two hours or over night.
Start by preparing the peppers: add olive oil and butter to a d pan and when hot on a medium heat add the onions, sliced garlic, bay leaf, thyme, rosemary, salt and pepper cooking with no colour for 3 minutes with the lid on. Next add the peppers and cook this for 10 minutes again with no colour, add the sugar, white wine vinegar and cook this down until nearly evaporated and sticky, remove from the heat to cool. Once the peppers are cool, add the chopped basil.
For the fish, take a large sheet of parchment paper, approximately 12inch square, and brush 1/3 of the paper in olive oil and season with coarse sea salt and pepper. Season the fillets with coarse sea salt and pepper, then lay the peppers in a rectangle shape on the oiled paper, then place on the fillets and add the wine over the top. Fold over the paper and fold over each side and staple down each side with 3 staples. Bake in the oven at 180°C for 10 minutes.