My family and I are spending the first weekend of the new year in sunny Florida. Yesterday morning I actually got to watch something other than children's shows since my children were preoccupied with figuring out how they were going to go swimming at 8 am (thank goodness for my husband!!) And, I was watching Emeril on Good Morning America who had prepared a nice flounder dish that I thought sounded good. I looked up the recipe and went to the fish market to get some fresh fish.
Here is my version of Emeril's fish:
2 flounder filets (about 1.25 lbs)
6 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp soy sauce
2 tsp sesame oil
2 tsp honey
1 tsp minced fresh ginger
1 tsp minced garlic
2 1/4 tsp kosher salt
1 1/4 freshly ground pepper
5 oz baby spinach
2 carrots, thinly sliced
1/3 cup mixed fresh parsley and cilantro
1 cup dried lentils
2 cups chicken broth
2 cups water
1/2 red pepper, diced
In a saucepan, combine lentils, chicken broth and water. Bring to a boil, then reduce to a simmer and cook about 20 minutes or until lentils are tender. Add red pepper to lentils and cook another 2 minutes or so. Then drain lentils and peppers. Set aside.
Preheat oven to 375. In a medium bow, combine olive oil, lemon juice, soy sauce, sesame oil, honey, ginger, and garlic. Whisk well to combine. Season with 1/4 tsp salt and 1/4 tsp pepper.
In a separate bowl, combine the spinach, carrots and herbs and drizzle with 6 tbsp of the vinaigrette, toss well to combine. Arrange salad in a 9X13 baking dish. Season flounder with remaining salt and pepper on both sides. Lay the fish over the salad and drizzle 1 tbsp of vinaigrette over each fillet. Place in oven and bake until vegatables are wilted and fish flakes easily when pierced with a fork, about 14 minutes. Meanwhile, add another handful of minced cilantro and remaining vinaigrette to lentils, mix well.
Remove fish from oven and serve over lentils.