Turbot with Watercress and Zucchini

Ingredients (12)

• 0.25 tsp black pepper
• 1 pinch crushed red pepper flakes
• 20 oz turbot or other white fish
• 4 tbsp olive oil divided
• 2 lbs frozen yellow squash and zucchini thawed and drained
• 1 lemon juiced
• 1 cup water
• 0.5 cup almond flour or all-purpose flour
• 2 sprig fresh thyme
• 1 tbsp balsamic vinegar
• 0.25 tsp salt
• 1 bunch watercress washed thoroughly and trimmed