Steve holds up a flounder fillet. It's very thin.
This is a Whiting.
This is a yellow tail flounder.
This is the cod before I filleted it.
This is my mostly successful fillet. The next time I did it I cut it differently at the neck and got more flesh off of it. I made a "V" going towards the cod's forehead. Still, not bad for a first try.
We're going to need a bigger cooler.
Steve sharpens his knife...
Here's the finished dish - a simple dinner of cod (caught that morning!) drizzled with butter and baked in the oven and then served with lemon butter, organic brown rice, organic baby greens, and organic cherry tomatoes that have been sauteed in leftover melted butter and seasoned with salt and pepper. Yum!
