Lemon Pepper Flounder with Asparagus & Oven-Burst Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 2-3
Ingredients
  • 2 skinless flounder fillets
  • 1 bunch asparagus
  • 10 oz grape tomatoes
  • 1 lemon, halved
  • 1 tbsp + 1 tsp olive oil, divided
  • ¼ tsp kosher salt
  • black pepper
Instructions
  1. Preheat the oven to 425ºF. Line a baking sheet with tin foil.
  2. Break off the bottoms of the asparagus spears, about an inch of the way up. They should break easily.
  3. Toss the asparagus and tomatoes with 1 tablespoon of the oil, the salt, and freshly ground black pepper. Lay out in a single layer around the edges of the prepared baking sheet.
  4. Next, place your flounder in the center of the vegetables. Drizzle with the remaining oil and a sprinkle of salt and pepper. Squeeze the juice from half the lemon over everything.
  5. Slice the other half of the lemon into thin slices. Then, place them on top of the flounder.
  6. Cook for 10-12 minutes, until the tomatoes are burst, the asparagus is lightly browned, and the fish is flaky.
Recipe by Lenses and Lentils at https://lensesandlentils.com/lemon-pepper-flounder-asparagus-tomatoes/