Interesting fact about flounder – this fish can not only blend with its surroundings but also resides at some of the deepest oceans in the world. This recipe allows flounder to take on yet another mask and blend in with the lemon and herbs. When I see a flat fish like flounder, I want to do the least amount of interference with the simple flavors. When I think of fresh fish, two seasonings immediately jump at me – fresh dill and lemon. They are at the core of this recipe. The sprinkle of Asiago cheese at the end adds a nice crisp note. Serves 2.
Ingredients
- 2 flounder filets, deboned
- 1 lemon (juice & zest)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tap kosher salt
- 1 tbsp chopped fresh dill
- 1/2 cup Asiago cheese (or parmesan)
Directions
1. Preheat the oven to 400 F.
2. Lightly oil the baking pan and place the washed and dried flounder filets on. Brush with another light coat of olive oil.
3. Sprinkle with salt and garlic powder. Spread the chopped dill over the fish.
4. Squeeze the juice of one lemon over the filets. Zest generously over dill. Word of advice – if you roll & lightly massage the lemon before squeezing, you’ll get more juice out of it.
5. Sprinkle the flounder filets with Asiago cheese. In a pinch, you can easily go with Parmesan, or an Italian blend, but I like the unique flavor Asiago brings to the fish.
6. Bake at 400F for 20 minutes. Enjoy immediately!
Did you notice I used lemon sole in the pictures? I actually made this recipe with both flounder and lemon sole. Since both are deep water fish, they can easily take each other’s place in this light recipe that helps the light fish shine.
