No one is as surprised as me that I’m about to share a recipe with you from Teresa Giudice.
She of Real Housewives of New Jersey, um, fame.
But she has a new cookbook out, and I’m trying to make a concerted effort to cook more Italian food.
Since it’s part of my background.
And I feel I don’t do it often enough.
If Teresa can help with that, why not?
Of course the fact that the first recipe I made from it doesn’t scream Italian is something we will overlook, mmkay?
All the recipes in the book are super simple to make and there are pictures throughout.
Of course, being the sort of book from a brash, outspoken housewife that flips tables during arguments, there are innuendos and cheesy quotes throughout.
Just ignore them. I did.
All that being said, this flounder couldn’t be simpler to make. And it bakes in the oven, so it’s healthy.
Although it looks like lots of oil or butter in the dish in the picture, I assure you, it’s not. One tablespoon of lemon juice and two tablespoons of extra virgin olive oil. For over a pound of flounder.
Nick tried flounder for the first time with this dish.
And liked it.
Mystic got the leftovers after a late night at work.
His first time with flounder too.
Another thumbs up there.
It’s tender, lightly seasoned, only dirties one dish and is something you can feel good about making and eating.
Teresa’s Bravo Network resume notwithstanding.
And with that, I’m out for the weekend.
Have an awesome one!
- 6 (4- to 5-ounce) flounder or sole fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons dry white wine (I skipped since I only had strawberry zin on hand)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup dry breadcrumbs (I used whole wheat)
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- lemon wedges for serving
- Position a rack in the top third of the oven and preheat the oven to 400F. Lightly oil a 13x9 inch baking dish.
- Season the flounder with the salt and pepper. Fold each fillet in half crosswise, tip to tip. Arrange in the baking dish. Drizzle the wine and lemon juice over the fillets.
- In a small mixing bowl, combine the breadcrumbs, parsley and oregano. Top each fillet with an equal amount of the breadcrumb mixture. Drizzle with the olive oil.
- Bake until the fish flakes easily when prodded with the top of a knife, about 15 minutes. Serve hot, with lemon wedges.
looks yummy. i understand teresa is a good cook – i’m going to have to check this book out next time i come over. plus, i love _anything_ oreganata. like even flounder.
and – oh yeah – i love the casserole dish. i should go scour my mom’s house to see if she still has her old corningware.
Cate O'Malley says
I *heart* Corningware!
Score for fitting in the Friday post! More Cate is always a good thing…especially when I’m about to run 15 miles this morning. Need you to calm me down.
Ah Teresa and the real housewives…good to know that at least she can cook. I love flounder oreganata.
I love the housewives and have both of Teresa’s cookbooks. She cracks me up and that’s really why I bought the book. Haven’t tried any of the recipes but It’s good to know they are actually good! Your photo looks great!
We luv flounder. It’s one of the few fish that we will buy.
Well i would really like to find Teresa’s recipe for Baked Founder Oregano (u state that u r posting it here) but it is not here anywhere…can u tell me where it is or do i have to purchase the $40 cookbook???
Post fixed, thanks for the heads up, Robin!