Flounder Parmigiano Dinner | jovina cooks



Flounder Parmigiano

2 servings


2 massive or 4 small flounder fillets
Salt and freshly floor pepper
2 tablespoon mayonnaise
1/4 cup freshly grated Parmesan cheese
½ cup Italian-flavored panko crumbs
½ cup Marinara Sauce
½ cup shredded mozzarella cheese


Preheat the oven to 450°F. Oila massive baking dish.
season the fish fillets with salt and pepper.

Combine the Parmesan with the panko crumbs. Evenly brush either side of the fillets with mayonnaise. Dredge the fish within the ready bread crumbs.
Press down on the breading to make certain it coats the fish.

Bake for quarter-hour, or till the fish is cooked and the topping is golden.
High every fillet with sauce and shredded mozzarella cheese.
Return to the oven and bake till the sauce is sizzling and the cheese melts.



Baked Potato Wedges


2 medium Russet potatoes scrubbed and lower into eighths
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
Cooking spray


Preheat the oven to 450 levels F. Coat a sheet pan with cooking spray.
Place the olive oil, onion powder, garlic powder, paprika, salt, pepper and parsley in a ziplock plastic bag.

Place the potato wedges within the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Unfold the potatoes in a single layer on the baking sheet.
Bake for quarter-hour Flip the potatoes over and bake for 15- 20 minutes till golden brown.


Sautéed Leafy Greens


2 complete cloves of garlic
1/2 medium onion chopped
1/2 lb. leafy greens (kale, chard, or collard greens) I used Swiss chard grown by a good friend in his backyard
3 tablespoons further virgin olive oil
1 teaspoon freshly floor black pepper
Salt to style


Take away and discard the stem parts of the greens. Chop the leaves into smaller items. Wash the greens properly in a number of adjustments of water. Drain properly.

Warmth the oil over medium warmth in a big skillet. Add the onion, complete garlic, black pepper, and greens. Warmth, lined, for 10 minutes, stirring often till onions are translucent and the greens are tender. Discard the garlic. Add salt to style.



Leave a Reply

Your email address will not be published. Required fields are marked *