Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Use fresh lemons, good olive oil, freshly found peppercorns, and garlic, and you'll never look at lemon pepper the same way again. Serve with steamed asparagus.
Ingredients[]
- 2 tablespoons grated lemon rind (about 3 lemons)
- 1 tablespoon extra virgin olive oil
- 1 1/4 teaspoons black peppercorns, crushed
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 4 (6-ounce) flounder fillets
- Cooking spray
- Lemon wedges (optional)
Directions[]
- Preheat oven to 425°.
- Combine first 5 ingredients.
- Place fillets on a jelly roll pan coated with cooking spray.
- Rub lemon pepper mixture evenly over fillets.
- Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon wedges, if desired.
Yield: 4 servings