here, and here's what I actually made (Tuesday night):
2 6-oz. whiting filets and one flounder filet, thawed
salt and fresh-ground pepper
1 cup lentils, rinsed and sorted
1 sprig fresh rosemary, chopped
2 medium carrots, peeled and sliced
2 medium zucchini, quartered lengthwise and sliced about 1/3 inch thick
1 tbsp lemon juice
Pre-heat oven to 400 degrees. Salt and pepper both sides of each fish filet, pressing in the pepper. Place the fish filets in a greased shallow baking pan and bake until fish flakes with a fork, about 15-20 minutes. Halfway through the cooking, sprinkle lemon juice on the fish filets and put them back in the oven.
Meanwhile, bring 2 1/2 cups of water to boil. Add lentils, carrots, rosemary and salt. Cover and simmer for 10 minutes. After 10 minutes, add zucchini, put the lid back on and simmer until lentils are done, another 15-20 minutes.
Easy, huh? Steve and I both had the whiting on Tuesday night, and I had the flounder for lunch at work the next day. The flavors of whiting and flounder are different, but I thought it worked either way.
As hungry as I am, I can't believe I'm still typing. Thank God Steve brought home another rotisserie chicken; now all I have to do is cook up some of the broccoli he brought home a few days ago and we'll be set!