Caramelized Flounder Fillet with Chayote Squash and Carrot

Tuscan-inspired comfort food: tender flounder fillet paired with chayote squash and carrot and penne pasta, finished with borage and a hit of cayenne pepper. 1. Pat the flounder fillet dry and season with salt, cayenne pepper. 2. Heat avocado oil in a heavy pan and sauté the flounder fillet until it develops a deep golden crust, about 20 minutes. 3. Add chayote squash and carrot to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the penne pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.