Ingredients
- (3 ounce) fillets flounder
- /4 teaspoon lemon-pepper seasoning
- medium lemon, thinly sliced
- medium zucchini, sliced into 1/4-inch rounds
- cherry tomatoes, halved
- /4 teaspoon dill weed
- /4 teaspoon dried basil
Instructions
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Step 1
Start by preheating your oven to 425°F. Tear four sheets of heavy-duty foil, each about 18 by 15 inches. I like to double them up for security—no one wants leaked juices. Place two flounder fillets in the center of each foil packet. Sprinkle the lemon-pepper seasoning evenly over the fish. Now, layer on the lemon slices, zucchini rounds, and halved cherry tomatoes. Don’t pile too high
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Step 2
you want even cooking. Sprinkle on the dill and basil. Bring the long sides of the foil up and fold them together to seal, then fold in the ends to create a tightly sealed packet. Put the packets on a baking sheet and bake for 15-20 minutes, until the fish flakes easily with a fork. Be careful when opening—the steam is hot. I serve these right in the foil for easy cleanup. This is a no-fuss, all-flavor meal that feels fancy but comes together in minutes.