Flounder with Lemon and Spinach


4 Virginia Flounder Fillets

1  tsp Salt

1 tbsp All Purpose Flour

tbsp Canola Oil

1 bag Frozen Yellow Corn

tbsp Lemon Juice

1 bag Baby Spinach

1/2 pt Cherry Tomatoes


  • 1. Season flounder with 1/2 teaspoon of salt and dust with flour. Set aside.
  • 2. Heat oil in a large non-stick sauté pan over high heat. Add flounder and cook for 2-3 minutes until lightly browned, flip and cook on remaining side for 1-2 minutes.
  • 3. Transfer to a clean baking sheet and set aside in a warm oven.
  • 4. Stir yellow corn, lemon juice and remaining salt into pan and cook for 1-2 minutes.
  • 5. Add spinach and continue cooking and stirring for 2 minutes until just wilted, then toss in cherry tomatoes.
  • 6. Divide evenly onto four plates and top with flounder.
PREP TIME: 2 Minutes
COOK TIME: 10 Minutes
This recipes serves 4.
I can’t wait to try it out tomorrow night.

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