Lemon-Thyme Flounder
Wilted Spinach with Bacon and Tomatoes
Ingredients
- 6 flounder fillets
- ½ tsp salt
- ½ tsp pepper
- 12 sprigs fresh thyme
- 2 lemons, thinly sliced into 12 rounds
- 3 Tbsp ghee
- 2 Tbsp capers
Instructions
- Preheat oven to 400°F. Tear off 6 (14- x 12-inch) rectangles of parchment paper. Place 1 fish fillet in center of each piece of parchment. Season with salt and pepper.
- Place 2 sprigs of thyme and 2 lemon slices on each fillet; top each with 2 tsp ghee, and sprinkle with capers.
- Fold parchment over each fillet, and seal by making overlapping folds along edges. Place packets on a large baking sheet.
- Bake 15 minutes or until packets have puffed up and browned. Carefully cut open packets before serving.
Side Dish Ingredients
- 4 slices uncured bacon, chopped
- 3 cloves garlic, minced
- 1 (10-oz) pkg spinach
- 1 pint grape tomatoes
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook bacon in a Dutch oven over medium heat until crisp; drain, reserving drippings in pot.
- Add garlic. Sauté 1 minute; reduce heat to low. Add spinach and remaining ingredients; cook 4 to 5 minutes or until spinach is wilted. Stir in bacon.
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