Gluten- Free Baked Flounder:
4- 5 flounder fillets (wild- caught if you can get it)
gluten free bread crumbs (I use Ian's Italian style gluten-free panko breadcrumbs)
sunflower oil
salt & pepper to taste
1.5 teaspoons oregano
Directions- Preheat oven to 375. Drizzle the bottom of a shallow baking pan with a thin coating of sunflower oil, and place flounder fillets in the pan. Add salt, pepper to taste and a sprinkling of dried oregano. Top with seasoned gluten free bread crumbs, then drizzle a bit more sunflower oil over the top of the breaded fillets. Bake for 30 minutes.
Thyme Roasted Carrots and Asparagus (or any veggies!):
sunflower oil
1 bunch Asparagus
2 large carrots
2 teaspoons dried thyme
salt & pepper to taste
3 teaspoons grated pecorino Romano cheese
Directions- Cut the bottom third of asparagus spears and cut carrots to approximately the same size, and line up on a baking sheet. Drizzle with sunflower oil, salt, pepper and thyme, and toss with hands. Sprinkle pecorino cheese on top and bake for 15 minutes.