Fluke (or Flounder) Oreganata

 

How about a quick and easy seafood dinner that tastes great too? I've got you covered, with this fluke oreganata. Fluke is a type of flounder, also called summer flounder and is light, flakey and delicious. This particular fluke came from New Jersey waters and two pieces weighing almost a pound were plenty for our dinner for two.

Start by seasoning the fish with salt and pepper. Place in an ovenproof dish that's been smeared with olive oil. 

Then mix together Panko bread crumbs, parmesan cheese, seasonings, and a little olive oil. Spread on top of the fish, sprinkle with a little paprika and surround the fish with a little dry white wine.

Bake in a preheated 425 degree oven for 10 minutes and dinner is ready.

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Fluke (or flounder) Oreganata

Ingredients

2 pieces of fluke or flounder (approximately 1 lb. total)

1/3 cup panko crumbs

1/4 cup parmesan cheese

a few sprigs fresh parsley

a few sprigs fresh oregano

1/4 cup olive oil

salt, pepper to taste

1/4 cup dry white wine

lemon slices

paprika to sprinkle on top

Directions

Preheat oven to 425 degrees

Smear a couple of tablespoons of olive oil into an ovenproof casserole.

Lay the fish over the olive oil and season with salt and pepper.

Mix together the panko, parmesan cheese, oregano, and parsley. Add the olive oil and blend together with a fork.

Spread the panko mixture over the fish, then sprinkle lightly with paprika.

Pour the white wine around the fish.

Bake for 10 minutes. If your fish is thicker, it may need more time. Likewise, if it's thinner it may need less time.

Serve with lemon slices.

Torta Sbriciolata (Fig Crumble)

 

It's prime figgy season and I found this recipe just in time to take advantage of the bounty gifted to me by my friend Madeline, whose fig tree is as productive as Santa's elves at Christmas.

The recipe comes from a cook I used to watch on the Italian TV program,  "La Prova Del Cuoco," and whom I now follow on her Instagram page -- Natalia Cattelani. The recipe was written in metric measurements, but I've converted them so it will be easy for you to follow. Start by quartering the figs and cooking them with a small bit of sugar and lemon juice. Mix the crumble while the cooked figs are cooling. I used a 9" removable bottom tart pan, lined with parchment paper, then sprayed with a non-stick cooking spray. You may not need to take that extra step, but my tart pan is so old, it's starting to get rusty. I've bought a few newer ones that have a nonstick coating, but this one doesn't, so I took the precaution to avoid any sticking from fig juices that might drip out. Take half of the crumble mixture and pan it down to cover the bottom of the pan.

Then take the cooked figs and spread them over the crumble.

Spread the remaining crumbs over the top and sprinkle with sliced almonds.

After about 45 to 50 minutes, remove this beauty from the oven. Let it cool, then give it a good dusting with powdered sugar. If you have extra figs, decorate with a few.

If you haven't got any fresh figs, try using fig jam instead. And if figs aren't your thing, (WAIT, WHAT?) then use another jam that you love. 

It starts to lose some of it crunchiness a day or so after it's made due to the moisture in the fruit, but if you still have some left that long after making it, it's delicious nonetheless.

Torta Sbriciolata (Fig Crumble)

about 2 cups (500 grams) of fresh figs, cut into quarters

1 heaping tablespoon sugar (Un cucchiaio abbondante)

juice of half a lemon

1/2 cup (50 grams) almond flour

2 1/2 cups (300 grams) all-purpose flour

9 tablespoons butter (120 grams), cut into pieces

1/2 teaspoon baking powder (mezzo cucchiaino)

3/4 cup (130 grams) sugar

grated rind of one lemon

1 whole egg, plus another egg yolk

1/2 cup slivered almonds

powdered sugar and a few fresh figs for decoration

Preparation

Cook the figs with the lemon and sugar about five to ten minutes until softened.

Mix the crumble part by mixing the flours, sugar, baking powder, lemon rind together, then using your fingers blend in the butter until the butter gets somewhat incorporated. Add the whole egg and egg yolk and continue mixing with your fingers until you get large crumbles. Spread half into a prepared 9" tart pan, then layer the figs on top. Spread the other half of the crumble over the figs to cover, then sprinkle with the slivered almonds. Bake at 350 degrees for 45-50 minutes or until golden brown.

Let it cool, then dust with powdered sugar and decorate with fresh figs.