Cherry Hill Personal, Flounder with Asparagus and Rosemary recipe
Sometimes it’s hard to eat healthy when you’re short on time, or just don’t have the energy to cook dinner for the whole family. This recipe is quick to make, delicious, healthy and easy to clean up! If you aren’t a fan of asparagus, rosemary or lemon, experiment with different vegetable, herb, citrus combinations. If you dislike fish, you can replace with a boneless, skinless chicken breast, but increase your cooking time by ten minutes. Enjoy!
-lemon (sliced into thin rounds)
-salt and pepper
-Preheat oven to 400 F degrees
-Tear off a piece of aluminum foil big enough to hold your veggies and meat that will also
allow the package to be sealed up with enough space on the inside to steam. Place on a baking tray.
-Break asparagus spears at the ends to remove tough part of the stalk
-Place your asparagus spears flat on the bottom of your aluminum sheet
-Top asparagus with salt, pepper, garlic, and a slice of lemon
-Place piece of flounder over top of asparagus
-Top flounder with rosemary, lemon slice, salt, pepper and capers (if using)
-Fold up aluminum foil leaving enough room on the inside for the contents inside to steam.
-Place in oven for 20-25 minutes (30-35 min if using chicken) or until fish is flaky.
-Remove packet from oven, plate up and enjoy!
Recipe completed and article written by:
Shannon Benedetto ACSM-cpt
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