Pan-seared Flounder with Rosemary and Garlic

Flounder

I don’t know about you but I LOVE fish! People often think that because I come from Newfoundland, I must have grown up eating fish every day! That couldn’t be further from the truth. I did not come from a ‘fishing village’ – I came from a town called Botwood where we shipped out gigantic rolls of newspaper all around the world. Paper was made in a nearby town called Grand Falls and then railed or trucked to Botwood for shipment all across the world. Botwood has one of the deepest harbours in the world. (A little trivia – probably more information than you need. lol) So I thought I would honour the fishing industry by offering this amazing healthy recipe. Enjoy!!

1 ½ tablespoons olive oil
3 large garlic cloves, thinly sliced.
4 rosemary springs
4 (6 oz) flounder fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
Lemon wedge

Heat oil in a large nonstick skillet over medium heat. Add garlic and rosemary. Cook for 3 minutes or until garlic is browned and rosemary is crisp. Using a slotted spoon, transfer garlic and rosemary to paper towels, reserving oil in the pan.

Return oil to medium-high heat. Sprinkle fish evenly with salt, pepper and paprika. Cook fish in hot oil for 3 minutes on each side or until the desired degree of doneness. Divide fish evenly among 4 plates. Top with reserved garlic and rosemary. Serve with lemon wedges, if desired. (Yield 4 servings)

Source: “Cooking Light” Fresh Food Superfast page 178

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