Roses.

Happy Monday y’all!
Today is my baby seester’s 23rd birthday and probably one of the first years that I am spending her birthday without her 🙁 I have also come to terms with the fact that I must be the worst seester in the world because I haven’t made her any birthday treats….yet, that is. This week expect birthday treats. Hopefully I can mail them to her 🙂

Last week I was craving protein, but instead of my usual go to chicken or turkey, I wanted fish. If you know me…this is highly unlikely. Especially since I once went on a fish binge…like salmon burgers, blackened tilapia, seared halibut all up in my mouth for months binge! Then of course I got sick of it. However, last week was the week I decided I was back on the fish train. Well…only certain types of fish. So, I headed out to the place where I knew I could get the freshest fish available…Rose’s Seafood.

 Rose’s is right down the street from my house, located directly on top of the bay…so you know their seafood is fresh. My parents have been taking seester and I to Rose’s since we were little girls. It is a family run business which is why I love to purchase from them. Not to mention, it’s local so you know where you are getting your seafood from. I hadn’t been to Rose’s in a year or so, but of course the second I arrived all my childhood memories came rushing back to me. I headed to the fish counter to pick out the best looking fish. Now, usually I would get me some red snapper but in this case, I would have to sell my arms and legs down the river to afford it. Soooo, I settled for a couple of pounds of fresh, beautiful, flounder.

I mean, seriously?
Who am I?

This fish was the most flavorful fish I have ever met.

Not to mention, super tender and flaky.

The fish has a buttery taste…without the butter 🙂 Oh, and I got creative with some spinach there. 
For sure melt in you mouth-ish.

Yes, I am describing fish as melt in your mouth.
Now I want some chocolate. 

Lawd hawwwlp me!
Baked Lemon Rosemary Flounder (GF/P):
Ingredients:
1 lb. fresh caught flounder, rinsed and patted dry
1 T. extra-virgin olive oil
1 T. Dijon mustard
3 sprigs of fresh rosemary, minced
1 large Meyer Lemon, thinly sliced
freshly cracked black pepper and sea salt, to taste
Instructions:
1. Heat oven to 350 degrees F. Grease a 9×11 in. baking dish with cooking spray. Place the fish in the baking dish.
2. In a small bowl, mix together the evoo and dijon.
3. Using a pastry brush, brush the flounder with the dijon mixture.
4. Sprinkle the flounder with chopped rosemary and place lemon slices evenly over the fillets. Season with salt and pepper. 
5. Bake for 12-15 minutes or until the fish flakes in the thickest part.
Serves 4-6.
MANGIA!!!