Mar 082011
 

Since we’re trying to incorporate more seafood into our diets and I like quick and easy meals, I thought I would try making some rosemary flounder. I didn’t really plan ahead, as usual, so I left out all the marinating steps. However, the fish was still quite flavorful. You could marinate the fish fillets ahead of time if you wanted, but this flounder doesn’t really need it to be flavorful! Partially to compensate for not marinating, and partially to save myself from having to make a separate sauce, I somewhat reduced the lemon juice so that the flavor would be more concentrated. I also used slightly more rosemary than recommended, although I might use more next time. But, I always have to be careful when I use fresh herbs because I have a tendency to use too much too quickly, which doesn’t allow the plant enough time to grow back, soon leaving me with no more rosemary. :( Give this quick, easy, and tasty flounder a try, and let me know what you think!

Rosemary Flounder (printable version)

Materials:

  • 2 flounder fillets
  • 2 tablespoons rosemary, torn and slightly crushed
  • 2 tablespoons oil
  • 2 tablespoons lemon juice
  • ground pepper

Methods:

  1. Heat oil in skillet and add fillets.
  2. Pour lemon juice and sprinkle rosemary over fillets.
  3. When fillets are cooked about halfway, turn them and cook until flaky.
  4. Serve, pouring sauce over fillets.

This post is part of Tasty Tuesdays and Tuesdays at the Table.

      2 Responses to “Rosemary Flounder”

    1. >This looks good! I am always looking for new fish recipes! Stopping by from Tasty Tuesday.

    2. >Thanks for stopping by and hope you enjoy the rosemary flounder!

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