BAKED FLOUNDER WITH LEMON PEEL & GARLIC / OKRA & TOMATO STEW WITH GARLIC / BACON – FLAVORED BUTTERY LETTUCE SALAD WITH CAESAR DRESSING

–2 flounder fillets (thawed from frozen)

–lemon peel (bottled; found in spice section of supermarket)

–garlic salt

–okra (3 handfuls, fresh)

–tomato (1, fresh, medium)

–buttery lettuce (one-half package)

–Bac’n pieces

–salt and pepper

–olive oil

–Caesar salad dressing

1 – Wash okra; slice off ends, and then slice okra in one-half inch pieces.  Chop the tomato, and season with salt, pepper, and garlic salt.  Place the okra and tomato in a covered baking dish with 1 inch of water.  Season more with salt, pepper, garlic salt, and olive oil.  Microwave on high for 10 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place flounder fillets in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, garlic salt, and olive oil.  Set aside.

3 – Place buttery lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add Caesar dressing to taste.

4 – Microwave the flounder for 4 minutes on high.

5 – Serve the lettuce as a first course.  Then serve the flounder hot with the okra and tomato as a side dish.

–flounder adapted from “my recipes” web site; other recipes original.

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