Sheet Pan Flounder and Veggies - Getting Comfy in the Kitchen

This post is sponsored by Hungry Harvest. I received product and compensation, but all opinions are my own.

I’ve been sharing my meals on Instagram for over 5 years so I have had a long time to get comfortable in the kitchen. These days I am comfy enough to just open the fridge, grab some ingredients and get to cooking without looking at a recipe. I play with flavors and spices and just hope that my cooking instincts lead me to a delicious result! When its reeeaaally good I grab my camera and share the recipe with all of you! It hasn’t always been this easy for me though. I used to feel like I had to follow elaborate recipes for a meal to complete and worthy, but overtime I have become more relaxed and comfortable in the kitchen. Keep reading to get some tips on how I get comfy in the kitchen so you can feel comfortable and confident to make simple nourishing meals.

Sheet pan flounder and veggies make a quick and easy weeknight dinner, whole30 meal or paleo meal prep.
  1. Set the yourself up for success.

    For me this means cleaning my kitchen so that I start with a fresh slate. I put on a comfy outfit and my slippers. I turn on some Taylor Swift or one of my favorite podcasts and I am in my cooking zone!! The last thing I like to have are some snacks on hand especially if I am meal prepping more than one meal at once. Lately I have been enjoying apples and almond butter as I cook!

  2. Choose simple, whole ingredients.

    The more simple I keep my meals, the more comfortable I am in the kitchen. I try to keep a few sources of protein in my fridge and freezer at all times. Some of my favorites are wild caught fish, shrimp, ground beef and chicken thighs. Along with the proteins I always keep a variety of veggies in the fridge. That is one of the main reasons I love Hungry Harvest. The variety of veggies that come in the box keep me excited, but it also keeps things simple enough that I can feel comfortable

  3. Opt for 1 pan meals.

    When in doubt, throw it all on a sheet pan or in a wok with a simple sauce. Seriously some of my favorite meals have come from just throwing ingredients into a frying pan with some sesame oil, coconut aminos and salt and pepper. I learned this trick from my mom who used to make a sheet pan mustard chicken and veggie dish when I was growing up. The dish used minimal ingredients, but was packed with flavor.

Sheet pan flounder and veggies make a quick and easy weeknight dinner, whole30 meal or paleo meal prep.

This sheet pan flounder and veggies dish pulls together all of the elements I suggested above. It is a one pan meal made with simple, but flavorful ingredients and if you could see behind the scenes, you would see that I made this in my yoga pants, slippers and with a true crime podcast playing. To make this simple dish all you need is some wild caught flounder and veggies. I buy my fish in the freezer section, because its usually a better price and comes in individual servings. I got my veggies from a Hungry Harvest box that was delivered directly to my doorstep. It was packed with fruits and veggies that I used to make my meal prep for the week. There were even some mini navel oranges in the box that were perfect for Whole30 mocktails. Keep reading to get the full recipe for this sheet pan meal!

Sheet pan flounder and veggies make a quick and easy weeknight dinner, whole30 meal or paleo meal prep.
Yield: 2 Servings

Sheet Pan Flounder and Veggies

prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • 2 filets of flounder
  • 1 clove of garlic
  • 1 lemon
  • 1 tbsp avocado oil
  • Salt and Pepper
  • 1 pint of cherry tomatoes
  • 1/2 lb green beans

instructions:

  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper.
  3. Place fish on one side of the tray.
  4. Mince the garlic and spread on top of the fish.
  5. Clean and trim green beans and clean and half the tomatoes.
  6. Place veggies at the other end of the tray.
  7. Slice the lemon in half. Squeeze the juice from half into a bowl and whisk together with the avocado oil.
  8. Pour the lemon and oil mixture over the fish and veggies.
  9. Season the fish and veggies with salt and pepper and lay slices of lemon on the flounder
  10. Bake at 350F for 15 minutes.
  11. Remove from the oven and enjoy immediately or place in a tupperware to save for up to 3 days in the refrigerator.
Created using The Recipes Generator