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Serves: 4
Total time: 35 minutes

Ingredients
1 1/2 pounds flounder fillets
1 teaspoon salt, or to taste
1/8 teaspoon black pepper
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely minced onion
1 teaspoon paprika
1 tablespoon fresh parsley, for serving
4 slices or wedges lemon, for serving

Directions
Step 1 – Grease a shallow baking dish. Preheat oven to 325 F.
Step 2 – Cut the flounder fillets into serving-size portions.
Step 3 – Arrange the pieces in the prepared baking dish, and sprinkle fish with salt and the freshly ground black pepper.
Step 4 – In a small bowl or measuring cup, combine melted butter, 2 tablespoons lemon juice, and minced onion.
Step 5 – Pour the lemon-butter mixture over fish. Sprinkle the fish with paprika.
Step 6 – Bake in the preheated oven for about 15 to 25 minutes, depending on thickness of the fillets, or until fish is cooked through and flakes easily with a fork.
Step 7 – Garnish with chopped parsley, lemon wedges, and serve with garlic aioli (if desired).

PRINT RECIPE
Serves: 2
Total time: 15 minutes

Ingredients
Ingredients:
2 fillets of flounder
1/2 cup of finely chopped/crushed pistachios
1 Meyer lemon
2 Tbsp cold unsalted butter cut in small pieces
olive oil
salt and fresh pepper
1 bag of baby spinach

Directions
Step 1 – Set oven to 400F. Drizzle a little olive oil in a pot and heat it up on a medium heat.
Step 2 – When the pan is hot, put in the spinach and, pulling the pan off the heat, just toss it and let it wilt. Add some salt and pepper. Set aside.
Step 3 – Drizzle the bottom of a baking dish with olive oil and lay the two pieces of flounder on top. Sprinkle them liberally with salt and pepper and then drizzle them with olive oil.
Step 4 – Press in a good coating of the crushed pistachios over each fish. Don’t skimp.
Step 5 – Dot with the butter, squeeze half the lemon over the fish, and bake for 10 minutes.
Step 6 – Put under the broiler briefly, just until the nuts get a little golden and everything is sizzling. Watch carefully because the nuts will burn very quickly.
Step 7 – Serve the fish over the spinach with wedges of Meyer lemon.

PRINT RECIPE
Serves: 4
Total time: 20 minutes

Ingredients
2 large egg yolks
½ cup whole milk
½ cup all-purpose flour
Salt, to taste
4 5-ounce flounder fillets
1 stick unsalted butter, cut into tablespoons
¼ cup breadcrumbs
Extra-virgin olive oil
2 tablespoons lemon juice, plus lemon wedges for serving
Parsley leaves, for garnish

Directions
Step 1 – Whisk egg yolks with milk in a medium, missing bowl. In a shallow dish, add breadcrumbs and season with salt. In a separate shallow dish, add flour
Step 2 – Dredge the flounder in the flour, dusting off the excess. Then dredge in the egg mixture. Finish by drenching in the breadcrumbs
Step 3 – Melt 2 tablespoons of butter in 2 tablespoons of oil in a large skillet over medium heat. Cook 2 fillets at a time, until crispy and golden on the outside, then flip. The fish should require about 3 minutes per side. Transfer the cooked fish to a plate, wipe out the skillet and repeat the exact steps with the butter, oil, and fish
Step 4 – Now, create your sauce. Wipe out the skillet. Whisk the remaining 4 tablespoons of butter and 2 tablespoons of lemon juice in the skillet. Season with salt. Plate the fish and spoon sauce over. Garnish with parsley and serve with lemon wedges

PRINT RECIPE

Serves: 4
Total time: 40 minutes

Ingredients
4 large flounder fillets
5 plum tomatoes
1⁄2 Spanish onion, Chopped
2 garlic cloves
20 kalamata olives, pitted and chopped
2 tablespoons capers
1 lemon
1⁄4 cup white wine
2 tablespoons extra virgin olive oil
1⁄2 teaspoon italian seasoning
1 bunch fresh basil
3 tablespoons fresh grated parmesan cheese
1 dash kosher salt
1 dash of fresh ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees F.
Step 2 – Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily.
Step 3 – Chop Tomatoes into desired size and set aside.
Step 4 – Put 1 tablespoon of oil in a large saucepan. Place minced garlic and chopped onion in the pan. Cook over med. heat until onions become translucent (about 5 min).
Step 5 – Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves. Let stew covered for 5 minutes.
Step 6 – Uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
Step 7 – In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork.
Step 8 – Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.

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Serves: 15
Total time: 50 minutes

Ingredients
4 Flounder Fillets
2-3 Tablespoon Olive Oil
1.5 Tablespoon Cumin
1.5 Tablespoon Chili Powder
½ Tablespoon Paprika
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1/2 teaspoons Oregano
½ teaspoons Salt
¼ teaspoons Pepper
1 pineapple
2-3 avocados
Juice of 1 lime
Small bunch cilantro
½ cup diced tomatoes
Salt and pepper to taste
Cauliflower Rice
2 small or 1 large head cauliflower

Directions
Step 1 – Mix the Cumin, Chili Powder, Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper together in a small bowl.
Step 2 – Defrost the fish and pat dry with a paper towel. Drizzle the fish with oil and sprinkle all sides of the fish with about 2-3 tbsp blackened seasoning. Rub the seasoning into the fish to fully coat it on all sides.
Step 3 – Pan fry or grill for about 2 minutes per side over medium-high heat.
Step 4 – Dice the pineapple and roughly chop the cilantro. Quarter the tomatoes and avocado. Mix the pineapple, avocados, lime juice, cilantro, diced tomatoes, and salt and pepper to taste together in a large bowl and season to taste.
Step 5 – Chop the cauliflower into bite sized pieces. In batches, pulse in a blender or food processor until broken down to the size of rice. Sauté in a pan over medium-high heat for 4-5 minutes, stirring often. Season to taste.
Step 6 – Divide the cauliflower rice among four bowls. Top with the blackened fish, pineapple salsa, and spoon on a chili lime sauce (optional). Serve with a slice of lime and a few extra cilantro leaves.

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Serves: 6
Total time: 20 minutes

Ingredients
4 flounder fillets
2 TBSP extra virgin olive oil, divided
1 cup panko breadcrumbs
2/3 cups freshly grated Parmigiano Reggiano cheese
1/2 tsp kosher salt
A few grinds of cracked black pepper
1 tsp dried thyme
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Directions
Step 1 – Preheat the oven to 400° F.
Step 2 – Place the flounder fillets on a parchment-covered sheet pan or lightly oiled baking dish. Lightly blot them with a paper towel to absorb excess moisture and let the fillets come to room temperature by leaving them out for about 15 minutes before placing them in the oven. (This will help you get a more even cook.)
Step 3 – Season the fillets with a sprinkle of salt and pepper, then brush the tops of the fillets with 1 TBSP of the olive oil.
Step 4 – In a small bowl, combine the panko breadcrumbs, grated cheese, a pinch of salt, and dried thyme. Add the rest of the olive oil to the crumb mixture and mix with a fork until the crumb mixture becomes buttery, crumbly, and golden in color.
Step 5 – Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets.
Step 6 – Bake the fish for 10-12 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145° F.
Step 7 – Garnish with freshly chopped parsley and serve with lemon wedges for spritzing.