• 5 large lemons
  • 6 large fresh basil leaves
  • 1 tbsp (15 ml) olive oil
  • 1 garlic clove, minced
  • 4 flounder fillets
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • sauce:
  • 1/2 cup (125 ml) reduced-sodium chicken broth
  • 1 1/2 tsp (7 ml) cornstarch
  • 2 tsp (10 ml) sugar


1. Roll 1 lemon on countertop to get juices flowing; grate zest from this lemon and squeeze juice. Cut 3 lemons into 12 1/4-in. 0.5 cm) slices. Slice remaining lemon into 8 wedges. Make basil chiffonade: stack basil leaves and roll up tightly. Slice thinly and set aside as garnish.


Heat oil in small pot over medium heat. Add garlic and cook until golden, 2 minutes. Whisk in lemon juice and remove from heat.

2. Coat grill rack or broiler pan rack with non-stick cooking spray. Preheat grill or broiler to medium. Lightly brush both sides of fish with garlic mixture and sprinkle with salt and pepper. Place 3 lemon slices on grill or broiler rack and put one flounder fillet on top. Repeat with remaining lemon slices and fish. Grill or broil without turning, until just opaque throughout, 6 minutes. Cook lemon wedges alongside until browned, 2 minutes per side.

3. Meanwhile, blend broth and cornstarch in cup until smooth. Whisk cornstarch mixture, sugar and 1/4 tsp (1 ml) lemon zest into remaining garlic mixture. Boil over medium-high heat and cook until sauce thickens, 1 minute.

4. Transfer fish to plates, lemon slices down. Spoon sauce over fish and sprinkle with basil chiffonade and remaining lemon zest. Garnish with grilled lemon wedges.


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