When spring rolls around, I’m all in on fish, asparagus… and completely quick and easy. This dish has it all covered. When you need to get dinner on the table — and back off again quickly, this is a great meal to add to your weekly menu. And not to mention, healthy too. Serve with steamed or roasted asparagus. I absolutely love roasted asparagus for its almost nutty flavor. I add mine to the 1 baking sheet you’ll use in this recipe and with 1 pan — I’m done. It doesn’t get better than that.
2 tablespoons grated lemon rind (about 3 lemons)
1 tablespoon extra virgin olive oil
1 1/4 teaspoons black peppercorns, crushed
1/2 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) flounder fillets
Lemon wedges (optional)
Preheat oven to 425°.
Combine first 5 ingredients. Place fillets on a jelly roll pan coated with cooking spray. Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
Source: Cooking Light