4 flounder fillets
2 lemons, sliced into thin rounds
2 limes, sliced into thin rounds
6 sprigs of fresh thyme
Sea salt and freshly ground black pepper to taste
Aluminum foil
4 medium zucchinis, sliced lengthwise into thin slices
¼ cup of freshly squeezed lemon juice
2 tbsp. fresh parsley, chopped
½ cup extra-virgin olive oil, plus more for rubbing
1 tbsp. Dijon mustard
Fresh mint leaves
2 tbsp. pine nuts, toasted
Sea salt and freshly ground black pepper to taste

Directions
Preheat your BBQ or grill to medium-high.

On a big piece of aluminum foil, make a bed for the fish with half the lemon and lime slices.

Place the fish on top, then cover with the rest of the slices and top with the thyme sprigs. Close the foil tightly.

Put the foil packet of fish on the grill and cook for about 8 minutes (4 minutes on each side).

Brush the zucchinis on both sides with olive oil, and add salt and black pepper to taste.

Grill the zucchini for about 1 or 2 minutes on each side and remove.

In a small bowl, combine the Dijon mustard, lemon juice, and parsley, and season to taste with salt and pepper. Slowly whisk in the olive oil until emulsified.

Drizzle the vinaigrette over the zucchinis.

Top the zucchinis with the flounder, the pine nuts, and the fresh mint, and serve.

Prep Time: 12 minutes
Total Time: 22 minutes
Yield: 4 Servings