Fast, easy and delicious

Stonington Flounder with Lemon

Photo and text by KARA DICAMILLO/ecoRI.org News contributor

While I write about what we can find and cook locally in Rhode Island, I also search for local ingredients when I travel. Recently, I visited my parents in Connecticut and bought flounder that was caught just a few miles from them. Not only am I still eating locally, but I like that I have helped support the local economy and local fishermen.

If you tried my poached sole recipe and thought it was easy, then you’ll have no trouble making this flounder. Many of you probably don’t eat fish often because you think it’s a challenge. But you can be creative with fish. The flounder has a delicate flavor and, as with most of my recipes, this one takes just a few minutes.

Stonington Flounder with Lemon 
Make 4 servings

1 cup of flour

1 tablespoons of grated lemon peel

2 teaspoons of salt
1 teaspoon of freshly cracked pepper
3 tablespoons of olive oil, divided

1 pound of flounder fillets

Combine the flour, lemon peel, salt and pepper in a shallow bowl. Coat each fillet in the flour mixture and shake off the excess. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the fish to the pan and cook until opaque and golden brown, about 1-2 minutes per side. Remove from the heat and season with salt to taste. Serve immediately.