"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Flounder Pizziola Recipe

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This recipe for Flounder Pizziola, by , is from The Bisceglia Family and Beyond Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Polistina
Added: Sunday, February 6, 2011

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 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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