Salt-Free Flounder With Cumin and Peppers

• 2 pounds flounder fillets
• 1 lemon
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 1 large clove garlic, minced
• 1 tablespoon sherry wine vinegar
• 1 1/2 tablespoons minced fresh parsley

1. Pat flounder dry with paper towels and sprinkle with juice of half the lemon, one-half teaspoon of the cumin and the cayenne pepper.
2. Set aside.
3. Finely chop the lemon half that was juiced and reserve it.
4. Preheat oven to 400 degrees.
5. Heat half the oil in a skillet, add the onion and peppers and saute until tender.
6. Add the garlic and stir in the reserved chopped lemon.
7. Oil a baking dish that is at least 12 inches long.
8. Arrange the flounder fillets, overlapping each other in the baking dish.
9. Spread the vegetable mixture over and around the fish.
10. Combine the remaining two tablespoons of olive oil with the remaining one-half teaspoon of cumin and the sherry vinegar and sprinkle over the fish.
11. Bake 20 minutes.
12. Just before serving sprinkle fish with the juice of the remaining half of the lemon and the parsley.

flounder fillets, lemon, ground cumin, cayenne pepper, olive oil, onion, green pepper, red pepper, clove garlic, sherry wine vinegar, parsley

Taken from cooking.nytimes.com/recipes/2526 (may not work)