Lemon Flounder With Roasted Vegetables
From icecreamuffin 13 years ago
- 45 minutes to make
- Serves 8
I made this as a main dish for a mediterranean potluck my husband and I hosted in our home recently. Flounder goes wonderfully with lemon, and it doesn't take long at all to cook! Everyone enjoyed this fresh and healthy recipe :)
Ingredients
For the flounder:
- 8 flounder filets, thawed shopping list
- 2 lemons shopping list
- coriander, salt & pepper shopping list
- fresh parsley shopping list
For the vegetables:
- 1 green bell pepper shopping list
- 1 yellow bell pepper shopping list
- 1 large red onion shopping list
- 2 cups grape tomatoes shopping list
- 1 large garlic clove shopping list
- coriander, salt, pepper shopping list
- fresh parsley shopping list
- olive oil shopping list
How to make it
For the vegetables:
- Preheat oven to 450 degrees Fahrenheit.
- Heat olive oil in a heavy-bottomed pan. Chop up onion and garlic, add to pan. Slice bell peppers long-ways and add to pan. Halve grape tomatoes, add to pan. Season each veggie with the spices as you add them to the pan. Saute veggies until onion becomes translucent and tomatoes begin to lose their juices.
- Transfer veggies to a baking sheet and bake on top rack for 6-10 minutes. Make sure to leave the juices in the pan.
For the flounder:
- Drench the filets in the juice of two lemons, then cover completely in coriander, salt, & freshly ground black pepper. Fry the filets 3-4 at a time, depending on the size of your pan, so that you have plenty of room to flip them over with a spatula. Cook on medium-high heat, about 3 minutes on each side.
- Serve flounder on a platter surrounded by the vegetables, and squeeze any remaining lemon juice over the top. Sprinkle with fresh parsley.
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