One large (12-16 oz) flounder filet
1 cup leftover sauteed spinach (recipe)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Coat a baking dish large enough to hold the flounder with olive oil. Place the flounder in the dish and season with salt and pepper.
Spread the spinach over the flounder and top with the shredded cheese.
Baked Tomatoes For Two
1 large fresh tomato. Cut in half
Salt and pepper
2 tablespoons Italian flavored panko crumbs
Place the tomato halves on a small baking sheet with foil. Sprinkle the tops with salt and pepper. Drizzle with olive oil and top each half with 1 tablespoon of panko crumbs. Bake in a 400-degree oven for 15 minutes. ( Bake in the oven with the flounder.
Lemon Vegetable Couscous
1 ¼ cups chicken broth
1 cup whole wheat Israeli couscous
1 small zucchini, diced
1 onion, diced
2 large garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons lemon juice
In a medium saucepan, bring1 ¼ cups of chicken broth to a boil. Add 1 tablespoon olive oil and 1 cup whole wheat Israeli couscous. Return the mixture to a boil, lower the heat to low, cover the pan, and cook 10 minutes. The couscous will absorb the broth. Stir, add ½ teaspoon salt, and set aside.
In a medium skillet, heat 2 tablespoons of olive oil. Add the onion and garlic. Saute over low heat for 5 minutes. Add the zucchini, Italian seasoning and salt, and pepper to taste. Cook for 5 minutes. Add the cooked couscous and lemon juice. Heat. Adjust seasoning with salt to taste. Serve with the flounder.