Panko and Parmesan Crusted Flounder

  • 2 tablespoons olive oil
  • 4 flounder fillets
  • pinch of salt 
  • pinch of ground black pepper
  • 1/2 cup grated parmesan cheese
  • 1/4 cup panko bread crumbs
  • 2 eggs
  • 1 lemon
  • 1 tsp garlic powder
  1. Heat oven for 425 degrees Fahrenheit.
  2. Spread oil on a large baking sheet.
  3. On a large plate, scramble the eggs.
  4. On a separate large plate, mix in the salt, pepper, garlic powder, bread crumbs, and parmesan cheese.
  5. Coat fish with egg mixture.
  6. Coat fish with crumb mixture.
  7. Place on oiled baking sheet and bake for 15 minutes.
  8. Slice lemons and set aside for each person to squeeze on top of their fish when they’re ready to eat.

Salmon with Creamy Parmesan Sauce, Tomatoes, and Spinach

  • 2 tablespoons olive oil
  • 4 (4-ounces each) skin-on salmon fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 cups grape tomatoes
  • 1 bag (6 ounces) baby spinach
  • 1/2 cup low fat evaporated milk
  • 1/4 cup grated parmesan cheese
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
  3. Cook for about 7 to 8 minutes.
  4. Flip over and cook for 2 more minutes more; remove from skillet and set aside.
  5. Add butter to skillet and melt over medium heat.
  6. Stir in garlic and cook for 1 minute.
  7. Add cherry tomatoes and season with salt and pepper.
  8. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
  9. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
  10. Stir in evaporated milk and parmesan cheese and bring to a simmer.
  11. Reduce heat to low and cook for 2 minutes.
  12. Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
  13. Remove from heat.
  14. Spoon sauce over each fillet and serve.