I’ve never met a fish I haven’t liked and this flounder was no different! This dish is your classic lemon, butter and fish combo, but make a simple switch by using either ghee (clarified butter) or a 0 trans fat, no partially hydrogenated butter spread and you make it just as yummy and that much better for you.
1 garlic clove, smashed
1/4 tsp. salt
pinch red pepper flakes
zest of 1 lemon (about 1 tsp.)
1/4 tsp. dry dill
1 tsp. butter
4 flounder fillets
1/2 cup almonds, slivered or chopped.
Pat fillets with paper towel to remove any excess water. Combine all ingredients except flounder and almonds. Place fish in a foil lined dish with enough excess foil to wrap over top. Spread butter mixture over each fillet and bake at 400 for about 10 minutes (10 minutes per inch of thickness). Cover fish with tin foil, this will act as a steamer which will help keep the fish from drying out.
Toast almonds in a pan and sprinkle on top of fish when done.
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