Italian Style Flounder To Boost Your Heart Health
Written by: Ricky Elmer
If you want a heart-healthy way to include more essential nutrients in your diet, flounder is a great meat to try!
It is recommended by the American Heart Association to incorporate grilled or baked fish into your meal plan at least 2 times a week (around 7 ounces). Chock full of dietary protein – which is important for the repair and maintenance of organ, muscle and skin tissue – flounder is just the sort of meal you need.
The protein that is in flounder has been classified as high-quality, complete protein, due to all the essential amino acids it contains. Your body cannot synthesize essential amino acids, which means you must consume them from dietary sources.
Flounder and other fish are great sources of omega-3s, which are associated with reduced risk of heart disease and lower levels of triglyceride, as is also stated by the American Heart Association.
Flounder is also a great source of vitamin D, which supports cardiovascular health and lung function and B-vitamins, which help convert your food into fuel to keep you going.
All in all, the next time you are wanting to eat some fish, you might want to choose flounder. If you wish to cook it yourself, we have a simple recipe for you!
The next time you are doing meal prep or just want to cook for yourself, this recipe will allow you to eat healthy and expand your culinary skills with ease (and also add another delicious recipe to your cookbook!). Give it a try and let us know how it goes!
Italian Style Flounder
- 2 pounds flounder fillets
- ½ cup diced fresh tomato
- ½ tbsp butter
- 2 tsp dried basil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Preheat your oven to 350 degrees F.
- Place your flounder in a medium baking dish (any dish that it can fit in will work) and place your butter on the fish and season with salt and pepper. Sprinkle your lemon juice on the flounder and top with garlic powder, basil and tomato.
- Cover and bake in the oven for 30 minutes. The fish is done when it flakes easily with a fork.
Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
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