Baked Flounder with Vegetables

6 Panamei Flounder Fillets, seasoned with salt and pepper
¼ cup olive oil
3 Tbsp fresh lemon juice
2 Tbsp fresh parsley leaves, finely chopped
1 onion, sliced thin
½ tsp coarsely ground black pepper
3 red bell peppers, cut into 2-inch julienne strips
Broccoli florets
A handful of cherry tomatoes, whole
¼ cup dry white wine

Using a bowl whisk together the wine, lemon juice, parsley, olive oil, pepper and salt to taste.

Add the onion slices.

In another bowl toss the red peppers, broccoli florets, and tomatoes; add about ¼ cup of the liquid from the onion mixture and toss the mixture well.

Spread the onion mixture in the bottom of a greased baking dish. Add the Flounder fillets on top. Cover it with parchment paper and bake it in the middle of a preheated 400F oven for 8 minutes.

Spread the vegetable mixture around the fish, cover with parchment paper and bake it for an additional 7-10 minutes, or until fish flakes.

Transfer the fish to a plate, arrange the vegetables around it, and spoon the juices over the top.


Share this recipe