Ingredients

The following ingredients have 4 Servings
  • zest of 3 lemons
  • 1 teaspoon freshly cracked pepper
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 clove garlic (minced)
  • kosher salt (to taste)
  • 1 lb. flounder (patted dry (or other similar fish))
  • 1 lb. asparagus (trimmed (or other vegetable))
  • salt and pepper (to taste)
  • lemon wedges (optional)

Instruction

  • Combine lemon zest, pepper, garlic, 2 tablespoons olive oil, and salt to taste in a small bowl.
  • Heat 1 tablespoon olive oil in a large skillet (preferably nonstick) on medium-high heat. Add asparagus, salt and pepper to taste, and a small spoonful of the lemon pepper (about 1/2 teaspoon) to the skillet. Stir to coat, and sauté until browned and cooked.
  • Meanwhile, while asparagus is cooking, coat the fish with the rest of the lemon pepper mixture evenly on both sides.
  • When asparagus is cooked (after approximately 10 minutes), remove to plates to serve.
  • Add remaining 1 tablespoon olive oil to skillet and place the fish in the skillet.
  • After 2 minutes, flip fish to the other side.
  • After about 2 more minutes, the fish should be cooked through (if it flakes easily with a fork, it is done). Remove to plates with the asparagus and serve with lemon wedges if desired.