{"id":11627,"date":"2023-02-16T09:00:28","date_gmt":"2023-02-16T14:00:28","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11627"},"modified":"2024-01-04T16:37:22","modified_gmt":"2024-01-04T21:37:22","slug":"tangy-roasted-flounder","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/tangy-roasted-flounder\/","title":{"rendered":"Tangy Roasted Flounder"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound flounder, (or other white fillets)<\/li>\n\n\n\n<li>3 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon dry mustard<\/li>\n\n\n\n<li>\u00bd teaspoon dried tarragon<\/li>\n\n\n\n<li>\u00bd teaspoon garlic powder<\/li>\n\n\n\n<li>\u00bd teaspoon paprika<\/li>\n\n\n\n<li>1 teaspoon dried oregano<\/li>\n\n\n\n<li>1 cup fresh bread crumbs, low-sodium<\/li>\n\n\n\n<li>2 tablespoons unsalted butter, melted<\/li>\n\n\n\n<li>2 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Preheat oven to 400\u00b0 F.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Bake for about 12 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with parsley.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\">Joyce Taylor<\/a>&nbsp; From: <em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p><a href=\"https:\/\/www.fisheries.noaa.gov\/species\/summer-flounder#overview\" target=\"_blank\" rel=\"noreferrer noopener\">Flounder<\/a>&nbsp;species are dorsoventrally flattened.&nbsp; They are able to change colors to blend in with their background.&nbsp; As other flat fish like halibut, when they are gliding over bottom surfaces, they are actually on their side, and not their belly!<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Tangy Roasted Flounder.<\/p>\n","protected":false},"author":23,"featured_media":11631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,99,102,15,215,216,218],"tags":[111,145,151],"class_list":["post-11627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-fish","category-flounder","category-mariners-menu","category-spring","category-summer","category-winter","tag-baked","tag-main","tag-roasted"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - 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