Here we are – it’s September.
Everyone’s back to school. Football season’s started and Halloween’s already all over the place.
So why the heck does it feel like the middle of summer?! Ugh – I’m having a hard time thinking about updating my fall wardrobe or enjoying a big bowl of hot soup when I am sweating by just doing nothing at all!
I know, I know – in a few months I’ll probably be complaining about the darn cold and I’ll be impatiently waiting for signs of spring. It’s a never ending cycle isn’t it?!
With that being said, I have yet to transition into “fall cooking”. I’m still stuck in summer mode and it sort of sucks. You know me (didn’t I just talk about this?!) I look forward to the change of seasons because it means new produce, but right now – I just can’t. So here I am still working my way through the end of the summer squash, using up all the summer herbs and hoping for a break in the weather.
So if you’re still stuck in summer like me, this recipe is for you – Lemon Dill Flounder with Arugula. By all means, you can make it anytime of the year, but it’s a great light meal on a scorching day. And in case you didn’t know, the American Heart Association recommends eating fish at least two times (two servings) per week. Why? Well, fish a good source of high quality protein, but it’s a good source of omega-3 fatty acids. And omega-3 fatty acids are sort of a big deal. They benefit the heart health of healthy individuals and those who have cardiovascular disease. Plus they may also reduce inflammation throughout your body. Huh, not too shabby for a little piece of fish right?
Psst – make it a complete meal and serve with Wild Mushroom Orzo.
- 1 lb flounder filets
- 3 tablespoons dill, chopped
- zest of 2 lemons
- olive oil, enough to sprinkle over filets
- salt & pepper to taste
- 4 cups arugula
- juice from 1-2 lemons (depends of juicy they are)
- Preheat oven to 375 degrees.
- Pat dry the flounder filets. Sprinkle a couple drops of olive oil over each filet and rub into fish.
- Place filets in a baking dish. You can either sprinkle a bit of oil olive on the bottom of the dish or line the dish with non-stick aluminum foil.
- Top each filet with dill, lemon zest, salt and pepper.
- Bake for about 5-7 minutes, depending on thickness of filets. You'll know they're done when they are opaque and flake easily.
- Meanwhile, put the arugula in a bowl and squeeze lemon juice over top with a little sat. Mix together to coat all the leaves with juice.
- To serve, top the filets with the arugula salad.
- ½ lb whole wheat orzo
- 1 tablespoon olive oil
- 2 cups mushrooms, cleaned and trimmed
- 1 leek, sliced thin into half moons
- 2 garlic cloves, minced
- ½ cup white wine or vegetable broth
- ¾ cup green peas
- salt and pepper to taste
- Cook the orzo according to package instructions, but cook 2 minutes less than recommended
- Meanwhile, heat olive oil in large pan. Once it's hot, add the mushrooms and leek, cook a few minutes then add garlic.
- Add wine or broth and allow to simmer until most of the liquid is absorbed.
- When the orzo is done, drain and add to pan along with the peas.
- Stir to combine, season with salt and pepper.
- Cook for 2 minutes to finish off the cooking of the orzo and peas.
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