LEMON PEPPER FLOUNDER
Author: 
Recipe type: Lunch
Serves: 2-4
 
The flounder can be served with oven-roasted asparagus and shiitake mushrooms sauteed in coconut oil.
Ingredients
  • FLOUNDER
  • 1 pound flounder fillet
  • 2 Tbls. coconut oil, melted
  • Lemon-pepper seasoning (see below)
  • Juice of ½ lemon
  • ½ lemon, sliced
  • Kosher salt
  • ASPARAGUS
  • 1 bunch asparagus
  • 3 garlic cloves, slices thin
  • 1 lemon
  • Olive oil
  • Salt
  • Pepper
  • SAUTEED SHIITAKE MUSHROOMS
  • 8 ounces shiitake mushrooms
  • Coconut oil
  • Splash of balsamic vinegar
  • LEMON-PEPPER SEASONING
  • ¼ cup black peppercorns, ground using medium grind with automatic grinder (such as tellicherry peppercorns and a coffee grinder used only for spices)
  • Zest of 2 lemons (2-3 Tbls.)
  • 2 tsp. ground coriander
  • 2 tsp. granulated garlic (NOT garlic salt)
  • 3 tsp. dried thyme
  • 1 tsp. kosher salt
Instructions
  1. FISH
  2. Preheat oven to 400°F. Melt coconut oil in a glass baking dish that will hold the flounder in a single layer. Place the fillets in the dish with the coconut oil, turning them several times to make sure they are well coated. Turn under the thinner edges, so the fillets are more equal in thickness. Sprinkle with lemon-pepper seasoning and the juice of ½lemon. Lightly season with salt (remember there is a little salt in the lemon-pepper seasoning). Place a few slices of lemon over the fillets.
  3. Bake for 12-15 minutes, or until the fish is opaque and will flake with a fork. Serve immediately.
  4. ASPARAGUS
  5. Rinse asparagus and break off woody ends.. Spread on a baking sheet. Sprinkle with garlic cloves, olive oil, and salt and pepper. Put in oven with flounder. Stir every 5 minutes for 10 to 15 minutes or until the asparagus starts to caramelize. Remove from oven and drizzle with lemon juice.
  6. SAUTEED SHIITAKE MUSHROOMS
  7. Wipe mushrooms with a damp cloth. Remove stems. Course chop the mushrooms. Coat the bottom of a large frying pan with coconut oil over medium-high heat. When pan is hot, add mushrooms. Stir occasionally until they start to caramelize on the edges. Remove from heat. Splash with balsamic vinegar.
  8. LEMON-PEPPER SEASONING
  9. In a medium-sized bowl, mix the freshly ground black pepper with the lemon zest. Press the zest into the pepper while mixing, to release more of the lemon’s oils. Add the additional ingredients and mix well. Store in a sealed jar and keep in refrigerator until next time you need it. Serve with oven-roasted asparagus and sauteed shiitake mushrooms.
Recipe by Recipes at https://recipes.eatingforahealthieryou.com/lemon-pepper-flounder/