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Pepper Topped Flounder
3 Tbsp. butter or margarine
4 Flounder Fillets (about 4 oz. each)
1 Tbsp. lemon juice
1 small red pepper, finely chopped
1 small green pepper, finely chopped
3 Tbsp. dried bread crumbs
1 1/2 tsp. Worcestershire sauce
Lemon wedges for garnish
Preheat oven to 450 degrees F . In 2 quart saucepan over low heat, melt butter or margarine. Arrange Fillets in 12 x 8 inch dish, overlapping Fillets slightly. Brush Fillets with some of the melted butter; sprinkle with lemon juice and 1/4 teaspoon salt. Bake 5 to 7 minutes until fish flakes easily when tested with a fork.
Meanwhile, prepare topping: in hot butter remaining in saucepan over medium high heat, cook peppers until tender, stirring occasionally. Stir in bread crumbs, Worcestershire and 1/4 teaspoon salt; cook 1 minute to blend flavors.
To serve, sprinkle fish with pepper mixture. Garnish with lemon wedges.
Makes 4 servings