• Heat olive oil in a small pot over low heat. Add the garlic cloves and cook for about 10 minutes.
• Strain the garlic oil, reserving the garlic. Cool the oil to room temperature.
• Season the flounder with salt and pepper.
• Mix the garlic oil with the fresh herbs and rub half the mixture onto the top and bottom of the fillets.
• Bake the flounder in a 450 F oven for 10 minutes. Baste the fish with the remaining garlic oil after 5 minutes of cooking. Serves 4.

Nutrient analysis per recipe serving:
Calorie-360, Carbohydrates-18g, Dietary fiber-1.5g, Protein-45g, Cholesterol-93mg, Sodium-165mg, Fat-12g(29% of calories from fat)

Selection and Storage:
Look for fresh flounder fillets with a good smell, firm texture and moist appearance. If not boned, ask the seafood employee to do so. Store, tightly wrapped, for no more than 1 day in the coldest part of the refigerator.

Preparation:
Pat fillets dry with paper towels. Remove any remaining bones. Fold the fillets into small bundles by turning the ends under so they meet.

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