The flounder filet was cooked in a bit of coconut oil. I had sprinkled a bit of ground garlic, onion and dry rosemary. Then, I added a handful of grated coconut flakes into the skillet at medium heat. I added some fresh basil leaves and sprigs of Oregano and Rosemary from my garden. In the meantime, water boiled for whole wheat spaghetti. I heated a bit of EVOO, and Extra Virgin Coconut oil mixed with Parmesan cheese and tossed some of the cooked pasta when ready. The couple of blueberries on the side were for color and to experiment with the flavor once combined with the fish and the pasta.
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