- Juice and chopped zest of 3 lemons (about 6 tablespoons)
- 2 tablespoons olive oil
- 1 1/2 cups cooked spaghetti squash
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 1 tablespoon diced shallots
- 2 small flounder fillets, skinned
- Salt and 2 tablespoons coarsely cracked black pepper
In a small bowl combine 2/3 of lemon juice, all of zest and 1 1/2 tablespoons olive oil; set aside. In a bowl toss squash with remaining 2 tablespoons lemon juice, 1 teaspoon oil, herbs, shallots and salt and pepper to taste; set aside at room temperature.
Heat vegetable oil over high heat until very hot. Season fish with salt and cracked pepper and cook, skin-side up, for two minutes; turn and continue to cook 3 minutes more. On 2 warm plates, mound squash mixture and top each with a fish fillet. Drizzle with lemon sauce.
How to prepare spaghetti squash: Cut squash in half lengthwise. Place cut-side down on a baking sheet with sides. Pour in enough water to come 1/4-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands.
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