Herb-Crusted Baked Flounder
Asparagus and New Potatoes with Olive Vinaigrette
Ingredients
- 1 lemon
- 2 Tbsp mayonnaise
- ¼ tsp ground cumin
- 2 flounder fillets
- ¼ cup gluten-free panko breadcrumbs
- ¼ cup finely chopped fresh parsley
- 1 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Grate zest and squeeze juice from lemon to equal 2 tsp each. Stir together mayonnaise, lemon juice, and cumin in a small bowl.
- Place fish on a greased foil-lined baking sheet. Spread mayonnaise mixture over fish.
- Combine breadcrumbs, parsley, oil, and lemon zest in a bowl using a fork. Top fish with breadcrumb mixture, pressing gently.
- Bake 15 minutes or until fish flakes with a fork and topping is lightly browned. Season with salt and pepper to taste.
Side Dish Ingredients
- ½ lb new potatoes, halved
- ½ lb asparagus, trimmed
- 3 Tbsp olive oil
- 2 Tbsp finely chopped kalamata olives
- 1 tsp red wine vinegar
- ½ tsp Dijon mustard
- 1 clove garlic, minced
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil; cook 20 minutes or until potatoes are tender, adding asparagus during last 5 minutes of cooking. Drain; cool slightly.
- Whisk together oil and remaining ingredients; pour over potatoes and asparagus, and toss.
Gluten Free Meal Plan
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