We have a fresh catch of the day often as my husband goes to the beach and surf fishing.
Flounder is my favorite.
I love fresh lemon and this makes it the perfect combinations of flavor on this lemon shrimp topped flounder!
The buttery topping is just one of those addicting flavor for any seafood lover that loves a mild white fish.
We eat this often during Lent before Easter.
Our family still carries on the traditions of Lent through Easter.
Through the years I got very creative in many new dishes and experimenting with seafood.
This is a winner in our home and asked for most often.
Scroll down and print the recipe, if you love seafood, this one is bursting with delicious buttery wine and lemon flavors
Lent
Friday is the fish day.
During Lent, it can get boring without changing things up a bit.
We are lucky to be living in a tropical area where fresh seafood is in abundance everywhere and being Catholic it helps to change meals up quite a bit.
Growing up, we had haddock very often and other seafood that was inexpensive like tuna on Fridays.
What Exactly is Lent?
The season of Lent is a Catholic season consisting of forty days of fasting, prayer, and penitence beginning at Ash Wednesday and concluding at sundown on Holy Thursday.
The observance of Lent is related to the celebration of Easter.
Way back in the first three centuries of the Christian era, most Christians prepared for Easter by fasting and praying for three days.
In some areas, this was extended to the entire week before Easter now we call it Holy Week.
It is said that in Rome, Italy, preparation lasts for three weeks.
Centuries of Traditions
Traditionally, Lent begins on Ash Wednesday and ends at sundown on Holy Thursday.
Since this is more than forty days, some contend that Sundays are not counted in Lent.
Instead, they argue, Holy Thursday, Good Friday, and Holy Saturday are counted instead.
Others say that Lent begins on the first Sunday after Ash Wednesday.
No one is exactly sure how Ash Wednesday became the first day of Lent.
Other Options
Pinot Grigio is my wine of choice for cooking and drinking to pair with this seafood dish.
I also like to serve boiled potatoes with butter and fresh chopped parsley and steamed broccoli for my sides.
I have made this dish topped with crab meat or lobster which is fabulous but shrimp more often.
If you love shellfish even scallops are divine on top of this deliciously baked buttery flounder.
If your budget allows trying all of them at the same time!
Florida Seafood
For a nice change try some mahi-mahi with the same recipe as shown.
If you can get fresh fish it's always the best. This recipe is really great with any kind of white fish.
Mahi is another favorite here in Florida that we love.
Marinating with Lemon
Fresh lemon always makes it a bit tender however do not marinate lemon juice with fish too long if you ever decide to do that.
It will actually start to cook the fish as the acidic reaction will ruin it.
The longest I will marinate fish in lemon juice is around 15 to 20 minutes from my experiences.
I like to just top my fish with fresh lemons before I cook it. Works like a charm in flavor and doesn't overpower the taste.
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Any White Fish
Flounder is a delicate fish, however, this recipe is so basic you can use any other kinds of white fish.
Haddock, cod, and whiting are also perfect for this wine sauce.
One other type of fish we all love is the Chilean Sea Bass, which is quite expensive and hard to find.
Whichever you choose, this will be a new favorite go-to recipe, our family has loved this one for years and years.
More Recipes We Love
Italian Christmas Eve Seafood Recipes
Best Fried Fish Recipe Coatings
Stuffed Flounder with Shrimp and Crab
Seafood Lemon Scampi
Baked Haddock with Zucchini
Yield: 2
Lemon Shrimp Topped Buttery Flounder
TThis is a butter-lemon baked flounder with a delicious seafood topping.
prep time: 15 Mcook time: 20 Mtotal time: 35 M
ingredients:
- 1 lb or more flounder (or other white fish) fresh or frozen thawed ( depending on the size of the family this feeds 2 you will have to double the recipe.)
- Italian flavored panko bread crumbs (season regular with Italian seasoning if you can't find pre-seasoned)
- medium-sized fresh shrimp clean with tails on for presentation 4 per piece (( I also have used crab or lobster meat) you can also use frozen cooked shrimp with tails off
- slivered fresh garlic around 1 tablespoon
- 1/4 cup white wine (Chablis Pinot Grigio preferred) you can substitute chicken broth
- 1 tablespoon each fresh parsley, basil, chopped
- 1/4 teaspoon cayenne pepper, black pepper, salt
- 3 tablespoons European butter or regular melted
- dried or fresh dill
- 2 tablespoons olive oil
- 1 fresh lemon thin sliced
instructions:
- Place the flounder on a parchment paper-lined cookie sheet.
- Drizzle a splash of olive oil on top of each piece.
- Top each piece of fish with shrimp, seasoned bread crumbs, and sliced garlic.
- Season to taste.
- Drizzle butter over the top of the fish onto the bread crumbs.
- Pour wine on the cookie sheet not touching the fish. Top with slices of fresh lemons. Sprinkle with dill.
- Bake on 400 degrees preheated oven until the fish is set around 20 to 25 minutes or until the fish flakes with a fork.
- For crispier breading, you would need to broil it on high for two minutes.
- Garnish with fresh parsley and fresh lemons and lemon juice if desired.
- Optional: You can pan fry the fish with just the bread crumbs then add the seafood at the end and broil it for 3 minutes on high using cooked shrimp.
Calories
220
220
Fat (grams)
11
11
Sat. Fat (grams)
6
6
Carbs (grams)
11
11
Net carbs
9
9
Sugar (grams)
4
4
Protein (grams)
5
5
Sodium (milligrams)
102
102
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