Tangy Roasted Flounder
- 1 pound flounder or other fillets
- 3 tablespoons fresh lemon juice
- ½ teaspoon dry mustard
- ½ teaspoon dried tarragon
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup fresh bread crumbs, low-sodium
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons fresh parsley, chopped
Heat oven to 400° F.
Combine lemon juice, mustard, tarragon, garlic powder, paprika and oregano in a shallow dish. Dip fish fillets in mixture. Lightly coat with bread crumbs. Place on lightly oiled sheet pan. Drizzle butter over fish.
Bake for about 12-15 minutes or until fish flakes easily when tested with a fork. Garnish with parsley.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
Flounder species are dorsoventrally flattened. They are able to change colors to blend in with their background. As other flat fish like halibut, when they are gliding over bottom surfaces, they are actually on their side, and not their belly!