About a week ago, my husband and I went to the Mohegan Sun Casino for a few hours. We walked around and ended up having dinner at one of the many restaurants. For the life of me, I can't seem to remember the name of the place, What I do remember is that the meal I had was so good. Therefore, I made it my mission to try to replicate it at home.
The other day, I went to the fish market and they had beautiful flounder fillets, so I thought they would be perfect for this dish. Now that I think about it, this recipe would have been so much better if the fillets were thicker. Next time I make this recipe, I will surely buy thicker fillets. Aside from the fish being thin... I think that the end product was wonderful.
WHAT YOU WILL NEED:
1-1.5 of thick flounder or scrod fillets (or any white fish will work well)
2 teaspoons of lemon juice
salt and pepper to taste
about 1/3 cup diced tomatoes (drained of fluids)
1/2 cup of breadcrumbs
WHAT YOU WILL NEED TO DO:
Preheat your oven to 375
Rinse fillets and pat dry.
Place one fillet in a mini casserole dish and season with salt, pepper and lemon juice let sit for 10-15 minutes. (Repeat this step with the second fillet.)
Top fillets with a thin layer of diced tomatoes, and then top with Breadcrumbs.
Place in oven and bake for 15-20 minutes (depending on thickness of fillets.)
Serve with a side of risotto, and your favorite green veggie.
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