Greek Flounder Food

MEDITERRANEAN FLOUNDER

Steps:

• Preheat oven to 425 degrees F.
• Coat a 10-inch ovenproof nonstick skillet with a low-calorie cooking spray.
• Add olive oil and heat over medium-high heat.
• Add onion, garlic, and celery and cook about 3 minutes. Add tomato, capers, parsley, salt, black pepper, hot sauce, wine, water, and oregano. Bring to a boil, reduce heat, cover tightly, and simmer 5-6 minutes, or until vegetables are tender.
• Add fish and spoon sauce over it.
• Bake uncovered for 20-25 minutes, or until fish is opaque in the center.
• Remove fish to a serving platter. Arrange pasta around fish. Sprinkle pasta with Parmesan cheese and a bit of black pepper, if desired.

FLOUNDER MEDITERRANEAN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
• Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
• Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

FLAVORFUL FLOUNDER FOR THE OVEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

GREEK-STYLE FLOUNDER

Steps:

• Drizzle fish with lemon juice, oil, seasoning and pepper.
• Preheat grill to medium.
• Grill with the grill lid down (covered) for 7-8 minutes on each side so that fish flakes with fork. I would check sooner to make sure it isn't overcooking (thickness is key).
• Sprinkle with olives and feta. Garnish with parsley and lemon.

GREEK-STYLE ROASTED BRANZINO RECIPE

Steps:

• Adjust a rack in the center of your oven. Heat the oven to 400 degrees F.
• Pat the fish. With a sharp knife, make two slits on both sides of the fish. Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
• Stuff the fish cavity with the sliced onion and lemon.
• Roast in the center rack of your heated oven for 5 minutes on one side, then turn over and cook for another 5 to 7 minutes or until the fish is cooked and flakes easily. Turn the broiler on and place the fish about 6 inches from the heat source for 3 to 4 minutes or until the skin chars.
• While the fish is cooking, prepare the Greek ladolemono sauce.
• As soon as the fish is finished, remove it from the oven. Transfer the fish to a serving platter and drizzle immediately with as much of the ladolemono sauce as you like, making sure to add some of the sauce all over the cavity part as well. Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes). Finish with fresh dill. Serve immediately.

GREEK STYLE FLOUNDER

Steps:

• Heat oven to 450 degrees. Coat a 9x13 inch baking dish with cooking spray. Arrange fillets in baking dish; tuck under thin ends for more even cooking. Top with onion, bell pepper and olives. In a small bowl, combine wine, oregano, salt and pepper; drizzle over fillets. Sprinkle with feta. Cover and bake 15 minutes.

GREEK FLOUNDER

Steps:

• Combine first 6 ingredients in a small bowl.
• Place fish in a 13 x 9 x 2-inch baking dish coated with cooking spray; pour lemon juice mixture over fish.
• Bake at 350 degrees for 13 to 15 minutes or until fish flakes easily when tested with a fork.
• Sprinkle with parsley.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

FISH PLAKI

Steps:

• If your fish isn't fresh, either soak it in milk for an hour or brush with 1 tbsp water mixed with 1 tbsp lemon juice and let sit for 30 minutes to help remove the fishy taste associated with frozen fish.
• Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until the liquid evaporates. Remove from the heat and set aside.
• Pat the fish fillets dry. Place them in a 13X9X2 inch baking dish; sprinkle with oregano, salt and pepper. Spread the reserved vegetable mixture over the fish; top with lemon slices. Pour the wine and lemon juice over the vegetable mixture; sprinkle with breadcrumbs.
• Bake, uncovered, at 350 degrees for 35 minutes or until the fish flakes easily when tested with a fork. Cooking time depends on the thickness of the fillets and the heat of your oven! Remove and discard the bay leaf.