Baked Flounder Fillets With Fennel Crust
|Flounder fillets||2 Pound|
|Fennel seed||1 Teaspoon|
|Toasted wheat germ||2 Tablespoon|
|Seasoned dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Egg/1/4 cup prepared egg substitute||1 , beaten with 3 tablespoons water|
|Water||3 Tablespoon (For Beating The Egg)|
|Vegetable oil||3 Tablespoon|
|Scallions||4 , chopped|
|Fennel||1 Cup (16 tbs), chopped|
Preheat the oven to 400° F.
Rinse the fillets and pat them dry on paper towels.
Crush the fennel seed in a mortar.
Mix the fennel seed, paprika, wheat germ, and crumbs on a sheet of wax paper.
Dip the flounder first in the egg, then in the crumbs.
In a baking pan that will fit the fish in one layer, mix the oil, scallions, and raw fennel.
Place the pan in the oven until the vegetables are sizzling but not brown.
Pushing the vegetables aside, turn the fillets once in the pan to oil both sides.
Spoon the vegetables under the fillets.
Bake for 15 to 20 minutes, until the fish flakes easily.
Garnish with sprigs of fennel hair, if desired, and serve with lemon wedges.