Lemon Pepper Flounder with Asparagus & Tomatoes

Lemon Pepper Flounder with Asparagus & Tomatoes


Serves: 2-3

  •     2 skinless flounder fillets
  •     1 bunch asparagus
  •     10 oz grape tomatoes
  •     1 lemon, halved
  •     1 tbsp + 1 tsp olive oil, divided
  •     ¼ tsp kosher salt
  •     black pepper


  1.     Preheat the oven to 425ºF. Line a baking sheet with tin foil.
  2.     Break off the bottoms of the asparagus spears, about an inch of the way up. They should break easily.
  3.     Toss the asparagus and tomatoes with 1 tablespoon of the oil, the salt, and freshly ground black pepper. Lay out in a single layer around the edges of the prepared baking sheet.
  4.     Next, place your flounder in the center of the vegetables. Drizzle with the remaining oil and a sprinkle of salt and pepper. Squeeze the juice from half the lemon over everything.
  5.     Slice the other half of the lemon into thin slices. Then, place them on top of the flounder.
  6.     Cook for 10-12 minutes, until the tomatoes are burst, the asparagus is lightly browned, and the fish is flaky.

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