Calling all Seafood lovers! This one will make you swoon for sure. Healthier baked fish that is bursting with flavors you will love! This smells divine while it's baking! Plus I have a great giveaway with an amazing cookbook on slow cooking from Judy Hannemann and you know I love slow cooker recipes.
She has perfected slow cooking recipes! I just love the slow cooking recipes she has on her blog and the cookbook is sensational! I just don't know what to make first they are all so yummy! Healthier versions with familiar recipes the whole family will love making with the ease of a slow cooker!
I was lucky enough and honored to receive a free copy of her scrumptious cookbook to review and one to giveaway to one lucky entry . Do not miss a chance to be eligible to receive this fabulous copy. You will love this cookbook and the recipes are all familiar to what we grew up on, Thank you so much to Judy Hanneman.
The garlic, Italian flavored breadcrumbs and Parmesan make this over the top flavorful! This is one of those recipes where you just sprinkle to taste easy and delicious!
Zucchini Salsa Shrimp Stuffed Flounder Recipe
Sliced Green Yellow or Red Peppers
Medium Sized Shrimp Cleaned and Deveined
Plum Tomatoes Sliced
Salt Pepper To Taste
Italian Flavored Bread Crumbs Regular or Panko Style
In a 13x9 baking pan, lay the Flounder on the bottom. Top with shrimp over each piece you have. Sprinkle the top of the fish with minced garlic ( around 1/2 teaspoon minced) and granulated garlic evenly over the fish. Mix around 3 tablespoon melted butter and 3 tablespoons of olive oil in a small dish. Set aside. Add on the top the sliced tomatoes, cubed zucchini, sliced peppers to the top of the fish. Drizzle with the butter and olive oil mixture. Add the salt pepper to taste along with grating cheese on top. Sprinkle the entire top with Italian flavored bread crumbs. Pour 2/3 cup of the wine around the bottom pan edge of the pan without touching the fish carefully.
Bake in a hot preheated oven at 400 degrees until the fish flakes with a fork easily around 25 minutes.