Let’s face it, if you are eating a salad (again) and your son is across the table chowing down on spinach and cheese ravioli coated in real parmigiano and a schmutz of butter…you are secretly hoping he doesn’t finish so you can have just a little, just a taste…
So I am very much looking for more dishes we can eat together and that don’t tempt me into carbohydrate sin while I am trying to work on those troglodytes, I mean, triglycerides that my doctor says I need to reduce. And really, I want to reduce the number of dishes I prepare and have to wash up after!
My son and I both like fish and there’s nothing easier on “Wild-Caught Wednesdays” (he is determined to have an established pattern for each dinner of the week, which is kind of scary) than a bit of flounder filet. I call these flat white filets “entry-level fish” since they are so mild that most everyone likes them. “Inoffensive” is perhaps not a ringing endorsement for any fish dish, but if you are someone who has fussy kids this is a good place to start. We usually have them coated in flour or crumbs and pan-fried, but this was a welcome change and required almost no prep which is great as we don’t get home from activities until about 6 pm and are ravenous.
We had them with broiled asparagus; you can do them together by rubbing the asparagus in olive oil and putting them on an oven tray with a rack or a rimmed oven dish for exactly the same amount of time as the fish, then sprinkling with salt. I had a bit of rice already made, so just heated that up on the stove for the boy while the broiling was going on. Success!
Lemon Flounder Filets (factor in 30 minutes to marinate, if you have the time)
3-4 flounder filets (or other white flat fish, such as tilapia)
1 Tbs olive oil
1 Tbs fresh squeezed lemon juice
1 tsp Adobo powder
1 pinch salt per filet
1 grating pepper per filet
1 tsp chopped cilantro or flat-leaf parsley
optional: shavings of butter
Pat fish dry. Whisk together lemon and olive oil until emulsified and pour over filets. Refrigerate for anywhere up to 30 minutes.
Preheat oven to broil.
Sprinkle Adobo, salt, and pepper to both sides of fish. Lay on an oven tray with rack. Broil for 8-10 minutes (do not turn over) until all translucence is gone. Carefully lift onto individual serving plates (preferably warmed) and sprinkle with cilantro or parsley and serve topped with a bit of butter, if desired.
You may also like:
Best Choices for Sustainable Seafood – Pocket Guides