Baked Flounder with vegetables served over lentils

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.