Mediterranean Baked Flounder with Fennel Salad

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).

• 1 1/2 lb flounder fillets (4 fillets)
• 1 medium zucchini (about 196 g), sliced into half-moons
• 1 pint cherry tomatoes (about 298 g), halved
• 1/4 cup pitted green olives (about 40 g), sliced
• 2 tbsp capers, drained
• 2 tbsp olive oil
• 1 lemon, half juiced and half sliced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley
• salt
• pepper
• Salad:
• 1 medium fennel bulb (about 250 g), shaved thin
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil

Allergens: fish

Grab first: flounder fillets from the fish counter, ask for 4 portions, pitted sliced green olives, fennel sliced thin on a mandoline

Directions

1. Heat the oven to 400°F. Toss the zucchini, tomatoes, olives and capers with 1 tbsp oil, the oregano, garlic powder and a pinch of pepper on a large sheet pan. Roast 8 minutes.
2. Nestle the flounder over the vegetables. Drizzle with the remaining oil and lemon juice, season lightly with salt and pepper, and lay the lemon slices on top.
3. Bake 10 to 12 minutes until the fish flakes easily. Sprinkle with the parsley.
4. Toss the fennel and parsley with the lemon juice, oil and a pinch of salt. Serve alongside.