Baked Flounder with Parsnips and Carrots
- 4 fillets flounder
- kosher salt
- 4 medium carrots
- 4 medium parsnips, peeled
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves, plus 4 sprigs fresh thyme
- zest of one small lemon
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, medium (4)
- Lemon, zest of small (1)
- Parsnips, medium (4)
- Thyme, fresh leaves (2 teaspoons)
- Seafood
- Flounder, fillets (4)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Dairy
- Butter, unsalted (6 tablespoons)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published September 25, 2012 (4 months ago).
61 people saved this recipe.
