Lemon Flounder with Leeks

Well, I'm back from a week in the Caribbean! I can't say I'm thrilled to be away from the blue skies, sandy beaches, and laid back lifestyle, but I am excited to refocus my energy (which was distracted with pre-vacation butterflies) on my health. A week of baguettes and foie gras will do that to ya (blog post on vacation eats to come!)

So this week is a detox week - an attempt to reset my body to not want to consume four carby meals a day. It's protein, healthy fat and lots of greens for me!

Leeks are one of my favorite vegetables, and better yet they are great at cleansing the system (have you read French Women Don't Get Fat?!). This dinner is super quick and easy with tons of healthful properties (fish, lemon, said leeks) that will hopefully set me up for success. Even though I really want some pizza right now ;)

Lemon Flounder with Leeks (serves 2)

• 2 flounder filets
• 1 lemon, sliced into 2 rounds and the rest in wedges
• 1 bunch cilantro, roughly chopped
• Olive oil
• Salt and pepper
• 2 T butter
• 2 leeks, sliced
• 1 t garlic powder
• Salt and pepper

Preheat oven to 400*.

Line a baking sheet with tin foil and spray with some nonstick spray. Place the flounder filets on the tray. Drizzle with olive oil, sprinkle with salt and pepper, and using a lemon wedge squeeze juice over them. Top each filet with a round of lemon and sprinkle with cilantro. Place in the oven and bake for 20 minutes or until the fish is firm and cooked through.

In the mean time make the leeks. Melt the butter in a nonstick pan over medium heat. Add the leeks, salt, pepper and garlic powder and cook, stirring occasionally, until the leeks are soft and cooked through.

To serve, divide the leeks between two plates. Top each with a piece of fish. Top with more cilantro. Enjoy!