Fiesta Baked Flounder

There’s a party! …and it’s on my fish. “Fiesta” means “a party” in Spanish and many use it (including me) to describe our Mexican-inspired dishes. When I think Mexican, I think the use of onions, chili peppers, spices, garlic, bell peppers, cheeses and tomatoes in one dish. I heard that you shouldn’t cheese your fish. The key is not to over cheese it. I lightly finished off the top on these fillets with a mixture of bread crumbs, Parmesan and shredded cheese to give it a nice crust topping. This worked out great. There’s never a right way to eat a fish, so never be afraid to experiment!

Fiesta Baked Flounder

Makes 2 servings: 15 minutes

Ingredients:

• 2 6oz fillets of Flounder
• 1/4 chopped onions
• 1/4 chopped bell peppers
• 1/4 chopped tomatoes
• 1 glove of garlic crushed
• 1 tsp dried parsley flakes
• 1 tsp lemon pepper seasoning
• 1 tsp cayenne pepper
• Pinch salt & black pepper
• 1 tsp grated Parmesan cheese
• 1/4 cup shredded cheese mix (cheddar, monterrey jack, colby, mozzarella)
• 1/4 cup bread crumbs mixed with 1 tsp melted butter

Directions:

1. Generously coat fillets with garlic, lemon pepper, salt & pepper, cayenne and parsley in a baking dish. layer on top of each fillet, the onions, peppers, and tomatoes. Cover and set aside in fridge. (Best if marinated overnight)
2. When fillets are ready to bake, pre-heat oven to 425. Mix Parmesan with bread crumbs and butter. Top the fillets with this mixture and then sprinkle the shredded cheese on the very top. Bake for 15 minutes or until tops are golden and fish easily flakes with a fork.
3. Serve with rice and veggies (broccoli, asparagus, etc.)

Enjoy!