INGREDIENTS
4 flounder fillets
2 TBSP. olive oil
1 tsp. garlic salt, or to taste
1/2 tsp. black pepper
1 to 2 jalapeno peppers cut crosswise into ?-inch thick slices
2 lemons, cut crosswise into 1/8 inch thick rounds
DIRECTIONS
Preheat oven to 400 degrees.
Rinse fillets, pat dry, and place each on its own large sheet of foil (14”x12”).
Rub with oil and sprinkle with garlic salt and pepper.
Top each with 3 or 4 jalapeno slices and squeeze juice from ends of lemons over fish.
Arrange 3 or 4 lemon rounds on each fillet.
Fold foil and carefully seal edges to make packets. (Don’t assemble packets more than 20 minutes ahead because the lemon juice can alter the fish’s texture).
Bake until fish flakes with a fork, 10 to 12 minutes.
Serves 4.
