This dish speaks for itself!
For the Fish
Preheat your oven to 375°. Line a baking sheet with parchment paper and place the flounder fillets "skin side" down. Sprinkle with a little panko, grated pecorino, some lemon zest and just a dash of fresh cracked pink himalayan salt & pepper. Top it off with a drizzle of olive oil.
Bake for 10-15 mins. I took it out at 12 mins...so keep an eye on it!
For the Salad
I chose to combine frisée and radicchio. They both hold up well and have a bright and refreshing flavor. Toss your chopped lettuces with a little olive oil, lemon juice salt & pepper.
Let "marinate" while the fish cooks. You can obviously play around with the dressing, but do keep it on the lighter side.
Once the fish is cooked, plate immediately and top with the salad. Enjoy!