Lemon-Pepper Flounder

Lemon-pepper mixes are used on fish routinely, but this one relies on fresh ingredients for a truly delicious flavor. I used it here on flounder, but you could easily spread this simple sauce on nearly any type of white fish. Mix it up to use up whatever is freshest at your local market or even the fillet still frozen in your freezer from a previous trip. The meal comes together very quickly without sacrificing flavor.

I made this on a weeknight when I was pressed for time with some roasted fingerling potatoes and a smorgasbord of leftover vegetables in my fridge. You can do the same, taking advantage of the quick prep and cooking time. But, don't be fooled by the simplicity. This meal could also easily stand up to a fancier dinner as well. It's versatility is part of its allure!

Difficulty: easy
Time: 20 min
Cost: $18.42

Nutrition and recipe below the jump!



Lemon-Pepper Flounder
Ingredients:
1 tbsp olive oil
1 tbsp lemon rind, grated
1 tsp black pepper
3 garlic cloves, minced
1 lb flounder
1 meyer lemon

Get your oven pre-heating to 450 degrees.

Combine the olive oil, lemon rind, black pepper, and garlic cloves in a small bowl. Mix until evenly combined.

Coat a baking sheet or baking dish with cooking spray. Place the flounder on the prepared sheet. Drizzle the lemon-pepper-oil mixture evenly over the flounder, spreading all over the fillet.

Bake for 10 minutes or until the flounder is done. It will flake easily when cooked enough.

Slice the meyer lemon into wedges and lightly squeeze over the fish. Serve the lemon wedges with the fish for additional flavor.

Servings: 2
Serving size: 1/2 lb fish
Nutrition: calories 331; carbs 5g; fat 11g; protein 53g; sodium 224mg; iron 2mg