The hills are alive… with the flounder music…
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The Sound of Music. This classic movie starring Julie Andrews and Christopher Plummer was released in 1965, and still enjoys vast popularity today. We’ve featured two songs already from the musical: How Do You Solve A Problem Like Marinara, and I Have BaConfidence – and I suspect that there will be many more! The song comes at the start of the film, where Maria has escaped from the abbey, and is enjoying the wonderful Austrian hills.
The hills are alive with the sound of music
With songs they have sung for a thousand years
The hills fill my heart with the sound of music
My heart wants to sing every song it hears
This beautiful (and dare I say it, healthy!) dish comprises baked flounder fillets with lemon and butter, served over a bed of zucchini noodles, otherwise known as zoodles. Or, if you call this vegetable courgette, how about coodles? Green squashoodles? Baby marrowoodles? Whatever you want to call them, they’re easy to make with a spiralizer.
So with this recipe, the zoodles represent the grass covered hills, the lemon slices represent the sun, and the flounder represents – oh never mind. Just try making it, it’s delicious.
Place the zoodles on a baking sheet lined with foil. Place the flounder fillets on top of the zoodles. Lay small slices of butter over the fish, then grate some lemon zest over everything. Season with salt and pepper. Finish with some lemon slices on the fish.
Roast in a preheated oven for 10-12 minutes or until the fish is cooked through. The butter and lemon will have infused the fish AND the vegetables, making everything taste amazing. Transfer to serving plates and garnish with chopped fresh parsley – if you have any left after making Rock ‘n’ Roll Parsley Queen, that is…
- Zucchini noodles (zoodles)
- 2 flounder fillets
- 2 tbs unsalted butter, sliced
- 1 lemon, zested and sliced
- salt and pepper
- chopped fresh parsley, to garnish
- Preheat the oven to 400F.
- Place the zoodles on a baking sheet lined with foil. Place the flounder fillets on top of the zoodles. Lay slices of the butter over the fish, then grate the lemon zest over everything. Season with salt and pepper. Finish with some lemon slices on the fish.
- Roast for 10-12 minutes or until the fish is cooked through. Transfer to serving plates and garnish with the parsley.