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.