It's no secret that I'm not the biggest seafood fan. As much as I want to love it, I just don't. But I feel bad for Jon that we never have fish at home, so every now and then I give in, and I'll eat a few bites.
Well last week was different - I ate an entire flounder filet!! This recipe was light and delicious, and is something I'd definitely make again. Even better, it only took 15 minutes including prep.
Fish with a Dijon, Lemon, and Dill Crust
Adapted from: Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil by Emeril
- 2 flounder filets
- 1 tsp dried dill
- 1 tsp dried parsley
- Rind of one lemon - I used my microplane on it
- 2 tsp dijon mustard
- Cracked black pepper
- Kosher salt
- 2 tbsp olive oil
- 1 tbsp water
- 1 head bok choy, roughly chopped
- Season fish lightly with salt and pepper
- Spread 1 tsp dijon mustard on each filet
- Mix lemon rind, parsley, and dill. Place each filet, dijon side down, into this mixture to coat.
- Heat 1 tbsp olive oil in a large stainless pan. Place fish, dijon side down, into the pan and let cook 4 minutes. Flip and continue cooking, about another 4 minutes.
- In the meantime, heat the rest of the olive oil in a pan. Add bok choy and toss. Add water, season with salt and pepper, and let wilt, about 3-4 minutes.
Here is the fish before going into the pan -Print this post