Roasted Flounder with Chile and Lime (Roasted Fish Taco Filling)
uncooked whitefish fillet(s)
2 pound(s), flounder or other flat white fish
- Preheat oven to 425ºF. Line a sheet pan with parchment paper.
- Thinly slice 3 limes; place slices in a single layer on prepared pan. Place fish filets on top of lime slices in an even layer (it’s OK if they overlap a little bit); evenly brush with oil. Evenly sprinkle salt and chile powder over fish. Roast until fish is flaky and opaque, about 10-15 minutes.
- While fish is roasting, finely grate zest from remaining lime; place it in a small bowl. Squeeze juice from lime directly on zest (remove any seeds); stir to combine.
- Drizzle lime juice and zest mixture over hot fish; use a spoon to break fish into bite-size pieces. Serve immediately.