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Peppered Flounder with Lemon Herb Spaghetti Squash

December 29, 2019

A healthy and delicious combination of flounder and spaghetti squash create a hearty and filling meal.

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 2 Servings

Ingredients

Juice and zest of 3 lemons

2 oz. olive oil

1 1/2 cup cooked spaghetti squash

1 tbsp chopped dill

1 tbsp chopped parsley

1 tbsp diced shallots

2 small flounder fillets, skinned

salt and pepper to taste

Directions

1In a small bowl combine 2/3 of lemon juice, all of zest and 1 1/2 tablespoons olive oil; set aside. In a bowl toss squash with remaining 2 tablespoons lemon juice, 1 teaspoon oil, herbs, shallots and salt and pepper to taste; set aside at room temperature.

2Heat vegetable oil over high heat until very hot. Season fish with salt and cracked pepper and cook, skin-side up, for two minutes; turn and continue to cook 3 minutes more. On 2 warm plates, mound squash mixture and top each with a fish fillet. Drizzle with lemon sauce.

3Heat vegetable oil over high heat until very hot. Season fish with salt and cracked pepper and cook, skin-side up, for two minutes; turn and continue to cook 3 minutes more. On 2 warm plates, mound squash mixture and top each with a fish fillet. Drizzle with lemon sauce.



This recipe originally appeared on Emerils.com.

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