Serves 4 Cook Time 25 minutes

Ingredients:
2 tsp olive oil (divided)
1/2 c red bell pepper
2 cloves garlic, minced
3/4 c low-sodium chicken broth
2 tbsp kalamata olives, pitted and chopped
1/2 tsp kosher salt
1/2 tsp black pepper
4 (6 oz) flounder fillets
4 tsp fresh oregano, torn
2 lemons, cut into rounds

Directions:

1. Pre-heat broiler to high.
2. Heat a medium sauce pan over medium high heat. Add 1 tsp oil and swirl to coat. Add pepper and garlic and cook for 1 minute. Add broth, cover and cook for 7 minutes or until most of the liquid evaporates. Stir in olives, 1/4 tsp salt, and 1/4 tsp pepper.
3. Sprinkle fish evenly with the remaining salt and pepper. Heat a large oven proof skillet over medium-high heat. Add remaining 1 tsp oil to pan; swirl to coat. Add the fish to the pan and cook for 3 minutes. Turn the fish over and add the oregano and lemon slices and place it in the oven.
4. Broil for 5 minutes or until the fish is flaky.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes

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