2 large or 4 small flounder fillets
Salt and freshly ground pepper
2 tablespoon mayonnaise
1/4 cup freshly grated Parmesan cheese
½ cup Italian-flavored panko crumbs
½ cup Marinara Sauce
½ cup shredded mozzarella cheese
Preheat the oven to 450°F. Oila large baking dish.
season the fish fillets with salt and pepper.
Mix the Parmesan with the panko crumbs. Lightly brush both sides of the fillets with mayonnaise. Dredge the fish in the prepared bread crumbs.
Press down on the breading to be sure it coats the fish.
Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with sauce and shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.
Baked Potato Wedges
2 medium Russet potatoes scrubbed and cut into eighths
2 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.
Place the olive oil, onion powder, garlic powder, paprika, salt, pepper and parsley in a ziplock plastic bag.
Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Spread the potatoes in a single layer on the baking sheet.
Bake for 15 minutes Turn the potatoes over and bake for 15- 20 minutes until golden brown.
Sautéed Leafy Greens
2 whole cloves of garlic
1/2 medium onion chopped
1/2 lb. leafy greens (kale, chard, or collard greens) I used Swiss chard grown by a friend in his garden
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Remove and discard the stem portions of the greens. Chop the leaves into smaller pieces. Wash the greens well in several changes of water. Drain well.
Heat the oil over medium heat in a large skillet. Add the onion, whole garlic, black pepper, and greens. Heat, covered, for 10 minutes, stirring occasionally until onions are translucent and the greens are tender. Discard the garlic. Add salt to taste.