Flounder Baked In Sour Cream

Flounder Baked In Sour Cream

Ingredients:
4 tablespoons butter, melted
4 cups frozen hash browns, thawed
4 skinless flounder fillets

Directions:
1⁄ teaspoon hot sauce
2
1 tablespoon paprika
1⁄ cup freshly grated Parmigiano-Reggiano cheese
4
1 cup all-natural sour cream
1 12-ounce bag frozen baby Brussels sprouts, thawed
1⁄ cup fine bread crumbs
4
Salt and freshly ground pepper to taste
Optional: 1 lemon, quartered
1. Preheat oven to 350°F.
2. Add 2 tablespoons of melted butter to a 9" × 13" nonstick baking pan. Add the
hash browns; stir to coat with the butter. Bake for 15 minutes while you prepare
the fish.
3. Wash the fillets and pat dry with paper towels. In a small bowl, mix together the
hot sauce, paprika, cheese, and sour cream.
4. Remove the pan from the oven. Working fast, stir the hash browns and then push
them to the sides of the pan. Arrange the fish fillets flat in the middle of the pan.
Distribute the Brussels sprouts evenly over the hash browns. Spoon the sour
cream mixture evenly over the fish. Top the fish with the bread crumbs. Salt and
pepper to taste. Drizzle the remaining 2 tablespoons of melted butter over the
Brussels sprouts and bread crumbs. Bake for 30 more minutes, or until the fish
flakes easily with a fork. Garnish each serving with a lemon wedge, if desired.
Watching Your Salt Intake?
Omit the paprika, salt, and pepper in the Flounder Baked in Sour Cream
recipe; instead, before you return it to the oven, liberally sprinkle the entire
dish with Mrs. Dash Lemon Pepper Seasoning Blend.
TUNA AND FRESH TOMATO PIZZA
This is a quick-and-easy, totally “to taste” recipe. Feel free to use fresh herbs if
you have them on hand, but the succulent taste of the fresh tomato stands up to the
hearty flavor of the dried seasonings.
Yields 1 serving
1 flour tortilla
Extra-virgin olive oil to taste
1 small vine-ripened tomato
Dash granulated sugar
Dash dried minced garlic or garlic powder