Lemon flounder with capers

Lemon flounder with capers and white rice

Craving a yummy fish meal but don’t have a l0t of time? If this is your situation, consider making the lemon flounder with capers recipe I tried out last night. The fish was very well perfumed with the various seasonings (garlic, dill, lemon zest, pepper, olive oil, and capers), and the whole recipe took about 10 minutes.

I based the recipe off one in my new cookbook, “The Everything Mediterranean Cookbook.” I changed three things. The recipe called for sole, but I used flounder instead. Shaw’s had run out of sole, and the fish guy said flounder is quite similar. The second change was instead of using one and a half pounds of fish, I used one pound. I was just cooking for my fiance and I, not for six people (which the recipe is based on). The last modification was using a teaspoon of capers instead of a half-teaspoon. You can never have enough capers, right (but really, a half-teaspoon is practically nothing)?

Here’s the adjusted recipe (for two):

3 cloves garlic

3 sprigs fresh dill, leaves only

1 pound flounder

Black pepper to taste

1 teaspoon fresh-grated lemon zest

1 teaspoon olive oil

1 teaspoon capers

1. Preheat oven broiler. Mince the garlic and chop the dill.

2. Place the flounder on a pan; sprinkle with garlic, pepper, lemon zest, and drizzle with the oil.

3. Place under broiler for three minutes.

4. Turn the fish carefully.

5. Broil for one minute longer.

6. Remove from broiler and top with dill and capers.

This dish surely goes well with white wine, but I had it with some Samuel Smith oatmeal stout. It was the perfect combination, though I’m convinced this beer would go well with most anything.

And on a side note, does anyone know what’s up with fresh green beans? They are never in Shaw’s anymore, and Stop & Shop didn’t have them the other day either. I’m also looking for a place that sells rhubarb (fresh or frozen).