I was shopping for groceries on Friday and stopped by the seafood counter to see what was on sale. I like to include fish in our diets at least twice a week and look for the freshest yet affordable options. I always try to get a “wild caught” selection, since hearing horror stories about the farm raised varieties. Usually, there are several options; however, this week there were slim pickings of the “wild caught” variety. Usually, there is at least one salmon version, but this week there were none. Only farm raised salmon! Even the organic selection was farm raised. I’m going to have do a little research and see what I can find out about organic farm raised fish!
Long story short, I chose the “wild caught” flounder fillets. They were also on sale and looked very fresh – a beautiful white fillet, firm when uncooked, flaky when cooked properly. Did you know that the word flounder comes from the Dutch word flodderen, which means “to flop about” (http://www.etymonline.com/index.php?term=flounder, 2016)? I’ll keep you posted on my findings of organic farm raised fish!
Here is my recipe for “wild caught” flounder:
1 small container of organic spinach greens
3 medium size organic tomatoes (I used on the vine)
a small bunch of fresh organic parsley
2 meyer lemons
1 tablespoon of butter
salt & pepper to taste
1 teaspoon of olive, avocado, coconut oil blend
Drizzle the oil in the bottom of a glass pan. Layer the spinach on the bottom. Lay the fillets of flounder over the spinach. Season with salt & pepper. Spread the chopped tomatoes over the flounder. Rough chop some of the parsley and spread over the tomatoes. Slice the Meyer lemons. Squeeze the ends over the layers and lay the remaining slices over the top. Put the pat of butter in the center. Place uncovered in a 350 degree oven for about 40 -45 minutes. It’s that simple!
I served this delectable dish with whipped cauliflower – I know it’s one of your favorites! This was a quick and simple meal with fresh flavor profiles that were easy to achieve!