By ANN LINDA CIOTOLI
[email protected]
Ingredients —Serves 2 to 4
4 flounder fillets
1/3 cup bread crumbs (add your favorite spices)
4 Tbs. olive oil
3 Tbs. basil pesto
A squeeze of fresh lemon
Sea salt
Fresh ground pepper
Garnishes
Romaine lettuce leaves
Avocado (optional)
Kalamata olives (optional)
Preparation
Preheat oven to 350°. In a baking dish, add a couple tbs. of the olive oil and place the four flounder fillets in the dish. Salt and pepper each one. Drizzle with olive oil, and top each fillet with some basil pesto, and then bread crumbs. Squeeze lemon over each one, and bake in a 350° oven for 15 to 20 minutes. Place the fillets on a plate, and loosely cover with foil to keep warm. On another serving plate place four large romaine lettuce leaves, and place a fillet on each one. Garnish each with kalamata olives (optional), and avacado (optional). Serve with your favorite sides.
Wine Pairing
Jadot’s Macon-Villages Chardonnay — Macon-Villages, Burgundy, France — This wine is unoaked and has a golden straw hue. It has a floral scent with a hint of lemon on the palate. Flavors of crisp green apple, with noticeable minerals. It has a clean fresh finish. This wine should be well chilled, and you should drink it while it’s young (within five years).
Until next recipe,
Annie
Ann Linda Ciotoli owns a catering business called Good Enough to Eat. For more information, e-mail Ann at [email protected].