Tired of salmon? Try flounder

Have you been trying to add more fish to your diet, but always seem to rely on the old stand-by, salmon? Recently my cousin was told by her doctor to add more fish to her diet, but the only fish she felt comfortable cooking was salmon, and she was getting tired of it! No problem. Flounder is an easy fish to cook, and it has a nice mild taste that pleases everyone. Flounder is also low in mercury, although it is considered to be over-fished. Sole is another great option. 

Some fresh flounder had just arrived at the local seafood stand at the farmer's market when I was there, and it's been a long time since I've had truly fresh flounder. Here's what I did with it:

I picked some fresh oregano, thyme and rosemary from my garden:


I chopped these up, as well as some garlic cloves. I added shaved Parmesan and a Meyer lemon:


Here's what I came up with. The juice was well done, but the fish was perfect! You could subsititute just about any white fish for the flounder, as it can be rather expensive. Fresh is much better than frozen!


Flounder with Fresh Herbs

2 flounder fillets

1 handful of fresh oregano, thyme and rosemary, chopped

3 garlic cloves, minced

2 T. grated or shaved fresh Parmesan cheese

1 Meyer lemon (or 1/2 lemon and 1/2 orange)

salt and pepper to taste 


Spray baking pan with oil and heat oven to 375F.


Place fillets in pan, salt and pepper. Sprinkle herbs, garlic and cheese evenly on top.


Squeeze the juice on one Meyer lemon or 1/2 lemon and 1/2 orange around the fillets.


Place in hot oven and bake uncovered about 15-20 minutes. 

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™