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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Flounder Pizziola Recipe

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This recipe for Flounder Pizziola is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1 1/2 cup dry unseasoned breadcrumbs
1 tbsp chopped fresh parsley
1 clove finely chopped garlic
1 tsp capers
12 black italian olives (wrinkly ones) chopped
15 oz can whole plum peeled tomatoes with juice- hand crushed
6 flounder fillets
Directions:
Directions:
Use 8x8 casserole dish
Mix breadcrumbs, capers, olives, parsley and garlic together. Sprinkle lightly to cover bottom of dish, sprinkle with tomato juice. Place 3 fillets on top of breadcrumbs. Spread 1/2 of remaining breadcrumb mixture over fish. Layer 1/2 of tomatoes and juice. Drizzle with olive oil (~ 1 tbsp). Repeat fish, breadcrumb and tomato layer. Finish with drizzle of olive oil.
Bake at 350 º for 3/4 - 1 hour until fish is flaky and bubbly.
Personal Notes:
Personal Notes:
This recipe is from my mother-in-law Lilly Polistina. This is Lisa's favorite.

 

 

 

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