INGREDIENTS
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
2 lbs. flounder fillets
2 garlic cloves, minced
2 lemons, thinly sliced
Lemon Vinaigrette:
1/4 cup red wine vinegar
2 TBSP. Dijon mustard
1 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup olive oil
2 TBSP. fresh lemon juice
DIRECTIONS
Prepare Lemon Vinaigrette by whisking red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl.
Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Set aside.
Combine first 6 ingredients.
Sprinkle evenly over both sides of fillets.
Arrange fish on a lightly greased rack in a broiler pan.
Sprinkle evenly with garlic.
Arrange lemon slices over fish.
Broil fillets 6-inches from heat for 10 to 12 minutes or until fish flakes with a fork.
Drizzle with Lemon Vinaigrette.
Serves 6.
