Friday, September 21, 2007
Couldn't be simpler
--Crisp Crusted Flounder
Crisp Crusted Flounder
The Simpler The Better Sensational Italian Meals Copyright 2005
4 flounder fillets, about 5 ounces each
½ cup plain, dried bread crumbs
1 large garlic clove, crushed through a press
½ teaspoon dried oregano
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400 degrees with rack in top third. Lightly oil a 9x13-inch glass or metal baking dish. Season fillets with salt and pepper to taste. Fold each fillet in half crosswise so it forms a triangle of double thickness. Place in one layer in prepared dish.
2. Mix bread crumbs, garlic, and oregano in small bowl. Mix in enough olive oil to make a paste, about 1 ½ tablespoons. Spread a thin layer of the crumb mixture over the top of each fillet. Drizzle with remaining olive oil.
3. Bake until topping is lightly browned and crisp, 10 to 12 minutes. Serve right away and lemon wedges on the side.
Makes 4 servings.
Flounder is probably the easiest thing I make. I can take it out in the morning which is great. Since meat is usually frozen around here, most recipes need a bit of planning but not something like this. That's why we've been eating fish on Mondays quite a bit. Monday comes along and I realize I haven't defrosted anything else. My husband hasn't complained about the flounder at all, in fact he scarfs it down. I'm almost afraid to try another type of fish now.
My freezer is packed to the gills. I even have a couple of things that need to go in there but there isn't room (meat that needs to be frozen). I've been finding too many good deals on meat and other frozen things. I told my husband we would buy a chest freezer if he gets a deer this year. I'm thinking we might get one anyway.
Blast From The Past: San Francisco Sole (Flounder) from last month. I was going to say that was my favorite flounder recipe so far but they've all been so good.
Question of the Day: Do you have a second freezer?