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 cookbook.
A year ago today… the Sweetnicks Store is born!
Recipe courtesy of Weight Watchers’ Make It In Minutes
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.