Baked Flounder With Lemon, Parsley and Bread Crumbs
"Wonderfully easy, tasty and healthy recipe"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 flounder fillets, cut into equal pieces
- 2 tablespoons fresh lemon juice
- 2 teaspoons canola oil
- 2 tablespoons dried breadcrumbs
- pepper, to taste
- 1 tablespoon parmesan cheese
- 1⁄4 cup cilantro, minced
directions
- Preheat oven to 350°F.
- Spray baking dish with nonstick cooking spray.
- Place the fillets, skin-side down, in the baking dish.
- Sprinkle evenly with lemon juice.
- Brush each fillet with 1 teaspoon oil.
- In a small bowl, combine the bread crumbs, cheese and pepper; sprinkle evenly over the fillets.
- Bake for 15 minutes, or until done.
- Sprinkle with minced cilantro and serve.
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Reviews
-
Very simple, very easy. I used frozen fillets so I had to cook them 30min to get them dry enough. I also used Italian Bread crumbs that has romano cheese already in them and substituted lemon pepper for the fresh lemon. I will definetely make this again.
Tweaks
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Very simple, very easy. I used frozen fillets so I had to cook them 30min to get them dry enough. I also used Italian Bread crumbs that has romano cheese already in them and substituted lemon pepper for the fresh lemon. I will definetely make this again.
RECIPE SUBMITTED BY
I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful.
<br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise.
<br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent.
<br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public.
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
