Flounder with Pimiento

A splash of lemon juice is a great way to perk up the flavor of foods, especially fish. A teaspoon of lemon juice has only 0.3 grams of carbohydrate.


4 servings (serving size: 1 fillet)

Recipe from

Oxmoor House

Nutritional Information

Calories 164
Caloriesfromfat 0.0 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.4 g
Carbohydrate 2.1 g
Fiber 0.7 g
Cholesterol 82 mg
Iron 0.9 mg
Sodium 140 mg
Calcium 35 mg


1 small lemon
1 (2-ounce) jar diced pimiento, drained
4 (6-ounce) flounder fillets (or other white fish fillets such as orange roughy, cod, or perch)
Butter-flavored cooking spray
1 teaspoon extraspicy salt-free herb-and-spice blend (such as Mrs. Dash)
Oregano sprigs (optional)


1. Preheat oven to 425°.

2. Cut lemon in half. Squeeze juice from half of lemon (about 1 tablespoon) into a small bowl; set remaining lemon half aside. Add pimiento to juice, mixing well.

3. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Coat fish with cooking spray; sprinkle with herb-and-spice blend.

4. Spoon pimiento mixture evenly over fish. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork. While fish bakes, cut remaining lemon half into slices to serve with fish. Garnish with oregano sprigs, if desired.

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005