Baked Flounder with Fresh Lemon Pepper
Oxmoor House, June 2006
So, it wasn’t very lemony, but it DEFINITELY was peppery. I may make this again, I don’t know. I think the fish wasn’t too fresh and was kind of mushy. It probably would be a really good topping for any fish, but I would add more lemon rind than it calls for and probably more garlic. There was just too much pepper and not enough coating, I don’t think. I wonder if you could toss it with some breadcrumbs and that might help??
Measuring cups and spoons
Jelly roll pan