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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 0.0%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.4g
  • Carbohydrate: 2.1g
  • Fiber: 0.7g
  • Cholesterol: 82mg
  • Iron: 0.9mg
  • Sodium: 140mg
  • Calcium: 35mg

Ingredients

  • 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)

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 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
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