When buying fresh fish look to see that the fillets are uniform in color and texture. Avoid fillets that have pinkish, brown or grey, or even dried-out patches. For this recipe you can use either flounder or sole.
4 nice-sized flounder or sole fillets
4 tablespoons fresh lemon juice (don’t use bottled)
4 teaspoons olive oil
¼ cup plain dried bread crumbs
¼ teaspoons salt
¼ teaspoon ground white pepper
½ cup minced flat-leaf parsley
Lemon wedges for garnish
Preheat the oven to 350 degrees. Spray a 9 by 13-inch baking dish with some nonstick spray. Place the fillets in the baking dish, skin-side down. Sprinkle each fillet with 1 tablespoon of lemon juice, then brush each with 1 teaspoon of oil.
Mix the bread crumbs, salt, and pepper; sprinkle over the fillets. Bake until the fillets are just opaque in the center, about 10 to 12 minutes. Serve sprinkled with the minced parsley and garnish with lemon wedges. Serves four.
