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Flounder with Pimiento

Yield 4 servings (serving size: 1 fillet)
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.


  • 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)

Nutrition 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

How to Make It

  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.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook