Flounder Parmigiano
2 servings
Ingredients
2 large or 4 small flounder fillets
Salt and freshly ground pepper
2 tablespoons mayonnaise
1/4 cup freshly grated parmesan cheese
½ cup Italian-flavored panko crumbs
½ cup marinara sauce
½ cup grated mozzarella cheese
directions
Preheat oven to 450°F. Oil a large casserole dish.
Season the fish fillets with salt and pepper.
Mix the parmesan with the panko crumbs. Lightly coat both sides of the fillets with mayonnaise. Toss the fish in the prepared breadcrumbs.
Press down on the breading to ensure it covers the fish.
Bake for 15 minutes or until fish is cooked through and topping is golden.
Top each fillet with sauce and grated mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Baked potato wedges
Ingredients
2 medium russet potatoes, scrubbed and cut into eighths
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon of salt
1/4 teaspoon pepper
cooking spray
directions
Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.
Place the olive oil, onion powder, garlic powder, paprika powder, salt, pepper, and parsley in a zip-top plastic bag.
Place the potato wedges in the bag and seal the bag. Shake to evenly coat the potatoes with the spice.
Spread the potatoes in a single layer on the baking sheet.
Bake 15 minutes. Flip the potatoes and bake for 15-20 minutes until golden brown.
Sauteed Leafy Greens
Ingredients
2 whole garlic cloves
1/2 medium onion chopped
1/2 pound leafy greens (kale, Swiss chard, or collard greens) I used Swiss chard grown in a friend’s garden
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
directions
Remove and discard the stem parts of the greens. Cut the leaves into smaller pieces. Wash the vegetables well in several water changes. Drain well.
Heat oil in a large skillet over medium heat. Add the onion, whole garlic, black pepper and greens. Cover and cook for 10 minutes, stirring occasionally, until onions are translucent and vegetables are soft. Discard the garlic. Add salt to taste.
Posted by Jovina Coughlin in Cheese, Dinner, Fish, Healthy Italian Cooking, Marinara, Potatoes, Sauces, Chard