Baked Lemon-Herb Flounder Over Organic Greens

This is one of my go-to eeeasy dishes when I’m pinched for time or low on energy to cook!


1 5 oz. pkg of organic leafy greens of choice (I chose spinach and baby spring mix, but other like kale or chard would be good too!

2 Tbp organic ghee

Juice from 2 organic lemons

1 additional lemon, sliced

1 pkg wild caught flounder (4 fillets) or thin, white fish of choice

1/2 tsp pink Himalayan salt

1/2 tsp organic garlic powder

1/2 tsp organic oregano flakes


Preheat oven to 400 degrees.

In a small pot or skillet, melt the ghee.  Add in the lemon juice and stir to combine. Pour a small amount of the mixture into the bottom of a 9×13 glass baking dish (just enough to grease the bottom).  Spread the organic greens of choice into the baking dish.  Add in the flounder fillets over the bed of greens.  Pour/baste the remainder of the lemon-ghee mixture over the greens and fillets.  Sprinkle all with the salt, garlic and oregano.  Add one lemon slice per fillet.

Bake for 15 minutes, then serve and enjoy!  This is literally one of the fastest, easiest healthy dishes and very tasty!  Pairs nicely with a side of asparagus or Brussels’s sprouts.

Next time you’re in a pinch, try this!  I try to keep frozen wild caught fish on hand just for this occasion.

Note that I used ghee instead of butter.  Ghee is actually clarified butter, which contains the healthy fats of butter without the inflammatory proteins!  For those with autoimmune disease, certain proteins in dairy can cause gluten cross-reactivity.  All autoimmune diseases have gluten as a common denominator, so it is important when trying to heal to not only stay away from gluten, but also things that can cause gluten cross-reactivity like dairy.

A note on fish choice: it is very important to buy wild-caught and not farm-raised, as farm-raised are usually full of toxic chemicals and are much lower quality for your health.  I don’t recommend eating tilapia in general.