Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, August 1, 2012

Oven Baked Flounder Oreganata

This dish has been a favorite of mine , and haven't had it in a long time until Sonali at The Foodie Physician guest blogged at Carrie's Experimental Kitchen a recipe for flounder oreganata and i just knew i needed to make it! Craved it for 2 days until i made it to the fish shop for some local flounder. Very yummy and absolutely healthy.

Printable Recipe - click here
4 flounder fillets
1 lemon, zested and juiced
1 cup bread crumbs
1 clove garlic, minced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon pepper

Preheat oven to 400F.
Place flounder fillets in a cookie sheet covered with foil or parchment paper and sprinkle salt and pepper over fish.

In a bowl, mix together lemon zest and juice, bread crumbs, garlic, oregano, parsley, basil, olive oil, salt and pepper. Place 1/4 of mixture on top of each fillet and press it down a bit.
Bake in preheated oven for 12 minutes, until top is slightly golden. Serve hot with lemon wedges.