Servings: 2
Ingredients:
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3 cloves garlic
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3 leeks
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½ lemon
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1/2 lb flounder fillet
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black pepper
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3 Tbsp Ghee
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extra virgin olive oil
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salt
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thyme
Instructions:
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Preheat oven to 425°F and position rack in the centre.
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Pat flounder dry with a paper towel and place on a baking sheet. Rub with 1tsp olive oil, drizzle with 1/4 of lemon juice, and season with 1/4 salt and 1/8 freshly ground pepper. Set aside.
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Wash leeks and trim ends. Slice on the diagonal into ¼ inch thick pieces.
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Heat a skillet over medium heat.
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Peel and mince garlic.
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Place flounder in the oven and roast until it’s opaque, 10-15 minutes (depending on thickness).
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Melt 3 Tbsp ghee in skillet. Add garlic and stir until fragrant, 15-30 seconds. Add leeks and season with 1/2 tsp thyme, 1/4 tsp salt, and 1/8 tsp freshly ground pepper; stir to coat in the ghee. Reduce heat to low and cook, stirring occasionally, until leeks are tender, about 10 minutes.
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Serve flounder with “buttered” leeks on the side. Drizzle with juice from remaining ¼ lemon.
MetaLife Units: (Per Serving)
2 Protein Units
1.5 Fat Units
0 Carbohydrate Units
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva
