In The Kitchen: 4.18.21

Menu ideas and recipes for flounder, lemons, zucchini, black sea bass, oysters, asparagus, and broccoli

Flounder piccata

I took advantage of two pounds of flounder in the freezer and made enough flounder piccata for two nights. I gave myself extra points because I had plenty of leftovers for two lunches too. I love piccata sauce—lemon juice, white wine, butter, capers, and parsley. On the side, pearl couscous and zucchini pesto with onion, red bell pepper, slow-roasted tomatoes, poblano pepper, and extra parmesan.

Black sea bass and steamed oysters

I went through a lot of lemons this past week. We had baked black sea bass topped with lemon juice, thyme, Aleppo pepper, and butter. Another night, we split some steamed oysters, dipping them in a sauce made of lemon juice, brown butter, and hot sauce.

Lemony roasted vegetables

I rely on roasted vegetables on busy weeknights and, lately, herbes de Provence too. We had roasted asparagus with lemon zest, parmesan, and herbes de Provence one night, and roasted broccoli with the same combo the next night.

I hope you have time (and cooperating weather) to go outside and enjoy the blooming beauty of spring!

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