Tuesday, May 15, 2012

Lemon Thyme and Dill Pasta with Flounder

1/2 lb. spaghetti
1/2 cup chopped fresh dill and lemon thyme (or regular)
3 tablespoons butter
zest and juice from one lemon
1 clove garlic, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste

1-2 flounder filets per person
salt and pepper

Put the pasta on to boil in heavily salted water. Chop all herbs, grate garlic and zest lemon, mixing together. Place flounder filets on non-stick Reynold's wrap. Coat lightly with butter and a squeeze of lemon juice. Sprinkle some of the herb/garlic/zest mixture, salt and pepper over fillets and bake at 350 for about 7-9 minutes, just until done. Do not overcook. When the pasta is done, reserve 1/2 cup pasta water and drain. Add butter, lemon juice, red-pepper flake and remaining herb/garlic/zest mixture and stir to mix. Pour in enough of the pasta water to make everything come together. Add salt and fresh-cracked pepper to taste.  

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