“Buttered” Leeks and Roasted Flounder

Servings: 2


  • 3 cloves garlic
  • 3 leeks
  • ½ lemon
  • 1/2 lb flounder fillet
  • Black pepper
  • 3 Tbsp Ghee
  • Extra virgin olive oil
  • Salt
  • Thyme


  1. Preheat oven to 425°F and position rack in the centre.
  2. Pat flounder dry with a paper towel and place on a baking sheet. Rub with 1tsp olive oil, drizzle with 1/4 of lemon juice, and season with 1/4 salt and 1/8 freshly ground pepper. Set aside.
  3. Wash leeks and trim ends. Slice on the diagonal into ¼ inch thick pieces.
  4. Heat a skillet over medium heat.
  5. Peel and mince garlic.
  6. Place flounder in the oven and roast until it’s opaque, 10-15 minutes (depending on thickness).
  7. Melt 3 Tbsp ghee in skillet. Add garlic and stir until fragrant, 15-30 seconds. Add leeks and season with 1/2 tsp thyme, 1/4 tsp salt, and 1/8 tsp freshly ground pepper; stir to coat in the ghee. Reduce heat to low and cook, stirring occasionally, until leeks are tender, about 10 minutes.
  8. Serve flounder with “buttered” leeks on the side. Drizzle with juice from remaining ¼ lemon.

MetaLife Units:

2 Protein Units
1.5 Fat Units
0 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich