Chef Ali: Baked Flounder with Fall Vegetables
4ea- 6-8oz boneless flounder filets
1 C- Parsnip, peeled and cut into ¼ inch thick pieces
1 C- Carrots, peeled and cut into ¼ inch thick pieces
2 C- Brussels sprouts, cut in half lengthwise
4 ea- Garlic cloves, lightly crushed
1 Tbsp- Italian parsley, chopped
Juice of half of a lemon
Extra virgin olive oil
Salt and pepper
Preheat your oven to 400F. In a baking dish add vegetable and garlic and drizzle with olive oil to coat. Season with salt and pepper. Bake vegetables in the oven, stirring 15 minute in. While the vegetables cook, drizzle the fish with olive oil and season with salt and pepper. After 25-30 minutes, remove bake dish from the oven and place fish in a single layer over the vegetables. Return to the oven and bake until the fish is cooked through but moist, about 7-9 minutes.
Serve the vegetables and fish together, spoon over the liquid in the bake dish, drizzle a little more olive oil, squeeze on lemon juice and sprinkle generously with chopped parsley.
Note- This dish also goes well with the addition of rice, roasted potatoes or even a side salad.