This is a delicious lunch or a light dinner dish. The tomatoes, carrot and radish are nutritious and juicy. The blueberries give an exotic and lovely taste to the dish. Flounder is a mild white saltwater fish. If you cannot find it, choose another kind of white fish fillet.

All my recipes are for two servings. If you want to cook for four people, double the amount of this recipe.

• 2 flounder fillets 12-14 oz. (350 – 400 grams)
• ½ teaspoon of salt
• ½ teaspoon lemon pepper
• ½ a cup (120 ml) panko breadcrumbs (or similar)
• ¼ cup (80 ml) milk
• 3 tablespoons of olive oil
• 1 lemon
• 1 carrot
• 4 radishes
• Basil leaves 8-12
• 12 cherry tomatoes (or similar)
• Fresh thyme (2-3 tablespoons)
• 20 blueberries
• 2 tablespoons of olive oil

How to prepare:

Peel the carrot and slice it lengthwise. Wash the radishes and slice them. Divide the carrot and radish slices between two plates. Add basil leaves.

Wash the tomatoes. Cut them in halves. Divide the tomatoes between the two plates.

Pour the milk in a shallow long dish. Do the same with the breadcrumbs. Season the fish with salt and lemon pepper. Dip the fillets first in the milk and then in the breadcrumbs.

Heat up a frying pan. Use medium high heat during the first minute and lower the temperature then to medium. Fry the fish in olive oil for 2 minutes on each side.

Add a fish fillet on each plate. Cut the lemon into wedges. Sprinkle lemon juice on the fish.

Decorate with juicy blueberries and sprinkle thyme leaves on the fish.

Sprinkle olive oil on the salad.

Tip: if you want to, you can also fry the fish fillet without the milk and the breadcrumbs. It is healthier this way.