Flounder filet is a white fish, that has a soft, flaky moist texture that melts in your mouth with every bite when it’s baked in a bath of wine and lemon juices. Flounder Filet Oreganata is our moms recipe which we lightened up to reduce some of the fat and calories.
Growing up, seafood was always on the menu for Friday dinners during the summer months and really most of the year. As a small child, I remember standing by the front door while Mom would go out and pick fresh fish from the back of a red pick-up truck which was filled with crushed ice.
It was always on a Friday the fishmonger would drive by the neighborhood to sell seafood to everyone on the block from the back of his truck that was filled with ice and an assortment of the fresh fish. Nowadays, food sales are more regulated so we drive to a local seafood market to buy our seafood. Something’s have changed, but one thing sure hasn’t – that we love seafood and its usually served on Fridays during the year in our home.
Baked flounder filet oreganata is so light, tasty and so delicious, you will be amazed how moist this fish turns out. We love this recipe and we hope you will too!
Have a great weekend everyone! 🙂
Baked Flounder Filet Oreganata -Lightened!
- 1 pound fresh flounder filets (about 2 large filets)
- 1 garlic clove- minced
- 1 lemon -juiced
- 3 Tbsp. plain bread crumbs
- 1 tsp. grated parmigiana cheese
- 1/4 tsp. organic garlic powder
- 2 tsp. dried parsley flakes
- 1/8 tsp. cayenne pepper (optional)
- 1/4 cup white wine
- 1 Tbsp. extra virgin olive oil
- 1/8 tsp. sea salt
- fresh ground black pepper to taste
- vegetable cooking spray oil
Drizzle each flounder with extra virgin olive oil.
Gently pour white wine and 1/2 of a lemon juiced around the fish, not directly on top.
Save the other half of lemon juice to add in just before serving.
Bake uncovered, for 20 to 22 minutes.
Remove from oven. Pour the other half of lemon juice on top of the filets. Allow the juices to absorb into the fish, and cool down for 2 minutes. Then serve.
Serves 2 to 4