Crumbled fish fillet

Helen, some distant relative of mine

Serves: 4

  • 1 1/2 pounds flounder, sole or tilapia
  • 1/3 cup white wine
  • bread crumbs
  • 2 tablespoons butter
  • juice and zest of one lemon
  • salt and pepper
  • garlic salt
  • dried oregano
  • Old Bay seasoning

Season fish with salt, pepper, garlic salt, oregano, Old Bay and any other spices you might like. Place in baking dish. Cover fish with bread crumbs, and dot with butter. Just before baking, add lemon juice, zest and wine. Bake until fish is white.

*Chef’s note: An easy, light recipe great for switching up. Use your favorite mild fish and herbs–you really can’t go wrong.


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