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Friday, October 22, 2010

I finally conquered flounder

When I first made flounder, I seasoned it with lemon pepper, onion powder, and garlic powder.

It was OK, but not great. I was determined to find a better way.

Here's how I made it last night:

Season with italian seasonings, McCormick garlic bread sprinkle, and dried minced garlic.

Into the oven at 350. Top with parmesan cheese before serving (optional).

This was MUCH better.

I've also made it successfully with just rosemary and garlic, as well as tarragon and garlic.

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