I’m a firm believer that your body craves what it’s missing. A few months ago, I was ravenous for spinach and went through a phase for a few weeks when I couldn’t get enough of it.
Lately, it’s been fish and fruit. Last week, I worked my way through haddock and shrimp, and this week, I went by way of flounder and shrimp … and grapes, lots of them. Whatever good vitamins are in those items, my body must’ve needed them. Hey, it could be worse. It could be craving chocolate, which wouldn’t be such a bad thing either.
Yesterday, while trolling the Cooking Light Bulletin Boards, I stumbled upon a recipe for Flounder Oreganato (thanks, Patsy!) that sounded perfect for dinner last night. Popped in the oven in seriously five minutes, it could not have been easier to make. I made a quick batch of Mexican Rice as a side, and dinner was done. Although I’m not following Weight Watchers, for those that are, the flounder is 7 points and comes from their Make It In Minutes
Until tomorrow…
A year ago today… the Sweetnicks Store is born!
Flounder Oreganata
Recipe courtesy of Weight Watchers’ Make It In Minutes
7 points
4 (6-oz) flounder fillets
2 tbsp olive oil
3/4 cup Italian seasoned breadcrumbs
1/4 cup chopped fresh parsley
3 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp salt
1/4 tsp dried oregano
Preheat oven to 450 degrees. Coat a baking sheet with nonstick spray. Place the fish fillets on the baking sheet. Combine the olive oil, bread crumbs, parsley, lemon juice, garlic, salt, and oregano ina bowl. Press an equal amount of the bread crumb mixture onto the top of each fillet. Bake until the fish is just opaque in the center – about 10 minutes.
Yum! I love flounder. We can only get frozen flounder here but I suppose that would work just as well. Sounds like a great, healthy meal.
No flounder in Mississippi? Really? Wow. How about cod? Haddock? Sole? Any of those would work. Didn’t realize how spoiled we are. ;)
Well, I do buy the frozen flounder. The fresh fish we can get is tilapia, catfish, salmon, and sometimes those wierd ones like swordfish as well as scallops and shrimp but I have NEVER seen fresh flounder for sale. I would definitely buy it if I did. I’d probably try it with flounder…that would probably work.
Cate – so happy you enjoyed the recipe! I was serious when I said that my DH was practically licking his plate clean!
Claire – I used sole when I made it since it looked “better” at the grocery when I was shopping. I would even think Tilapia would work as well. It’s much too easy to pass up!
I love how our bodies wisely tell us what we need through our cravings. This fish dish sounds so quick and easy, a perfect recipe for the season.
you’re so lucky. you’re craving fish while i’m craving noodles… i’m so ready for the warmth to take the starch cravings away. ^_-
Thanks so much! We’re not eating meat on Fridays during Lent and this will be perfect for dinner tonight!