Rosemary Flounder

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

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
			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.