INGREDIENTS
1 stick butter
ΒΌ cup lemon juice
1 medium onion, chopped
2 green or red peppers, cut into pieces
2 medium zucchini, diced
2 large flounder fillets
DIRECTIONS
In large skillet, melt the butter and lemon juice; add the vegetables. They should cover the entire bottom of the skillet.
Cook until the veggies almost done.
Add the fillets to the skillet, turning once during the cooking process and may be broken up into chunks to absorb even more of the juices.
Use a fork to check if fish is done.
Serve with a generous topping of vegetables and sauce.
You can enlarge or reduce this recipe for your needs.
Serves 4 to 6.
