Italian Style Flounder Food

ITALIAN STYLE FLOUNDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
• Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

FLOUNDER ITALIANO

Steps:

• Preheat oven to 400 degrees.
• Lightly spray a shallow baking dish with cooking spray (olive or canola).
• In a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
• In the prepared baking dish, arrange the fillets skin side down and season with salt.
• Spoon the tomato mixture over the fillets abundantly.
• Bake, uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
• Garnish fish with lemon slices and fresh Thyme .
• Now comes the best part, sit down with your loved ones and enjoy !
• Hope you will go wild for this dish as my family did.
• You may want to serve this with risotto or tortellini .

ITALIAN STYLE FLOUNDER

Steps:

• Preheat oven to 350°F
• Arrange flounder in medium Pyrex baking dish.
• Dot with butter substitute, season with salt and pepper, and sprinkle with lemon juice.
• Top with tomato, basil, garlic powder and capers.
• Cover with aluminum foil and bake for 30 minutes or until fish is easily flaked with a fork.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.