The great thing about living in Florida, besides the weather of course, is fresh fish. We have a fresh catch of the day often as my husband goes to the beach and surf fishs. Flounder is my kegemarane. I love fresh lemon and this makes it the perfect combinations of flavor on this lemon shrimp topped flounder!
Pinot Grigio is my wine of choice for cooking and drinking to pair with this seafood dish.
I also like to serve boiled potatoes with butter and fresh chopped parsley and steamed broccoli for my sides.
I have made this dish topped with crab meat or lobster which is fabulous but shrimp more often. If you love shell fish even scallops are divine on top of this deliciously baked buttery flounder. If your budget allows try all of them at the same time!
For a nice change try some mahi mahi with the same recipe as shown. If you can get fresh fish it's always the best. This recipe is really great with any kind of white fish. Mahi is another kegemarane here in Florida that we love.
Fresh lemon always makes it a bit tender however do not marinate lemon juice with fish too long if you ever decide to do that. It will actually start to cook the fish as the acidic reaction will ruin it. The longest I will marinate fish in lemon juice is around 15 to 20 minutes from my experiences.
I like to just top my fish with fresh lemons before I cook it. Works like a charm in flavor and doesn't overpower the taste.
Pinot Grigio is my wine of choice for cooking and drinking to pair with this seafood dish.
I also like to serve boiled potatoes with butter and fresh chopped parsley and steamed broccoli for my sides.
I have made this dish topped with crab meat or lobster which is fabulous but shrimp more often. If you love shell fish even scallops are divine on top of this deliciously baked buttery flounder. If your budget allows try all of them at the same time!
Fresh lemon always makes it a bit tender however do not marinate lemon juice with fish too long if you ever decide to do that. It will actually start to cook the fish as the acidic reaction will ruin it. The longest I will marinate fish in lemon juice is around 15 to 20 minutes from my experiences.
I like to just top my fish with fresh lemons before I cook it. Works like a charm in flavor and doesn't overpower the taste.
Lemon Shrimp Topped Buttery Flounder
instructions:
1 lb flounder (or other white fish) fresh or frozen thawed
Italian flavored panko bread crumbs (season regular with Italian seasoning if you can't find pre seasoned)
medium sized shrimp clean with tails on for presentation 4 per piece (( I also have used crab or lobster meat)
slivered fresh garlic around 1 tablespoon
1/4 cup white wine (Chablis Pinot Grigio preferred) you can substitute chicken broth
1 tablespoon each fresh parsley, basil, chopped
1/4 teaspoon cayenne pepper, black pepper, salt
3 tablespoons European butter or regular melted
dried or fresh dill
2 tablespoons olive oil
1 fresh lemon thin sliced
Place the flounder on parchment paper lined cookie sheet. Drizzle a splash of olive oil on top of each piece. Top each piece of fish with seasoned bread crumbs and sliced garlic. Season to taste. Drizzle butter over the top of the fish onto the bread crumbs.
Pour wine on the cookie sheet not touching the fish. Top with slices of fresh lemons. Sprinkle with dill.
Bake on 400 degree preheated panggangan until the fish is set around 25 minutes or until the fish flakes with a fork. For crispier breading you would need to broil it on high for two minutes. Garnish with fresh parley and lemon juice if desired.
Created using The Recipes Generator
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