I love fish with Greek preparations. I had some delicious whole milk feta in the fridge and a craving for fish. I picked up some flounder and Roma tomatoes at the grocery and came home with a mission of creating a Greek inspired fish entree.
I was extremely pleased with how this turned out. It was ready in about 20 minutes and full of flavor. Unfortunately, Brandon is out of town so I didn’t have anyone to taste test for me but I told him all about it and he’s excited to try it out.
So if you’re a feta/Greek flavor lover like me and looking for a new preparation for flaky white fish, this is a dish you want to make!
Greek Inspired Flounder
(Recipe source Bakin’ and Eggs)
Ingredients:
2 flounder fillets (can sub any other flaky white fish like tilapia, snapper, etc)
2 tablespoons flour
1 Roma tomato, sliced
2 ounces of high-quality feta cheese
1 teaspoon oregano
1 teaspoon basil
1/2 lemon
Salt and pepper, to taste
2-3 tablespoons olive oil
Cooking spray
Directions:
Preheat oven to 350 degrees. Prepare a baking dish with cooking spray. Set aside.
Rinse fish with water and pat dry. Season with salt and pepper to taste. Sprinkle with flour and shake off excess.Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add fish to skillet and cook for 1-2 minutes per side, until lightly golden.
Remove fish from pan and place in prepared baking dish. Squeeze lemon juice over fish. Sprinkle with basil and oregano. Line fish with 3-4 tomato slices and top with crumbled feta cheese. Salt and pepper to taste.
Place in preheated oven and cook for about 5 minutes. Turn on the broiler and cook for another 2-3 minutes, until feta very lightly browns.
Remove from oven and carefully transfer from baking dish to plate. I served mine over cous cous with a small green salad.
Yield: 2 servings
bakin' and eggs 