Posted by & filed under Fishing, Recipes category.

Presto Pesto Flounder (13 Oct 98)



2 flounder fillets (skinned)


several fresh basil leaves


fresh basil pesto


fresh juice from ¼ lemon


¼ onion


S & P to taste


1 plum tomato


Parmesan cheese


1 stalk celery





*Place aluminum foil on broiler and coat with a thin film of olive oil and place flounder fillets on oiled foil.

*Spread pesto on each fillet. [I make it each Summer with garlic, my garden fresh sweet basil, olive oil and pine nuts (pignoli)]

*In a blender or food processor, chop tomato, celery, onion and basil with lemon juice and spread over the flounder. 

*Add S&P to taste or diet. 

*Sprinkle a little Parmesan cheese on the top and bake at 375 degrees until flounder is flaky and still moist.


Flounder with Garlic Mustard Sauce (26 Oct 98)



2 T olive oil


fresh juice from ½ lemon


2 T butter


2-T Dijon mustard


4 garlic cloves, chopped


½ t thyme (fresh if available)


½  lb shrimp, shelled, deveined and butterflied


salt & pepper


4 flounder fillets, skinned


¼ C Parmesan cheese


½  C white wine





_ Place flounder fillets on oiled foiled broiler pan.

_ Cover each fillet from head to toe with butterflied shrimp.

_ In a skillet, heat olive oil and butter and lightly brown garlic. 

_ Add wine, juice of the lemon, thyme, S&P heat to boiling, and stir in mustard.

_ Reduce liquid to about one half until thickened.

_ Pour over fish fillets and shrimp.

_ Sprinkle Parmesan cheese and bake at 375 degrees until flounder is flaky but not dry.


Dr. Bogus’ Feted Feta Trout


1-4oz.-container smooth feta cheese

2-cloves of garlic (pressed thru garlic press)

6-slices of sun dried tomatoes, soaked to softness and chopped

2-T Olive oil

½-bag fresh baby spinach leaves (4 to 5 ounces)

1-T butter

4-trout fillets (skinned)

salt and pepper



  • With a fork, blend together the feta, garlic, dried tomatoes, S&P and enough olive oil to make a smooth paste (this is an excellent hors d’oeuvres with crackers or thin crispy bread slices).
  • Sauté spinach in butter briefly to just wilting.
  • Add feta cheese mixture to the spinach in the sauté pan, and loosely mix.
  • Place the trout on a lightly oiled sheet of aluminum foil.
  • Spread the spinach/feta mixture evenly over the filets salt and pepper to taste.
  • Bake in a hot oven (375°-400°) for no more than 10 to 15-minutes, until the trout just starts to flake.


If you don’t want to use the one with spinach here is another p/c one.


Dr. Bogus’ Greek-Style Trout in Foil with Olives and Feta Cheese



4 trout fillets (skinned)


2 t-Fresh lemon or lime juice


1/4-Cup Olive Oil


½ t-Fresh cracked pepper


4-oz. Feta cheese (crumpled)


Dried Thyme


1-Cup pitted black olives (sliced)


Fresh parsley



  • Preheat oven to 425-degrees.
  • Place each fish fillet in the center of a 12″ x 15″ aluminum foil sheet
  • Drizzle 1 tablespoon of olive oil over each fillet.
  • Crumple equal amounts of cheese over each fillet, scatter olives and a small amount of lemon or lime juice. Season with salt and pepper, thyme and some fresh parsley.
  • ¨Fold the foil over the fish and crimp edges to tightly seal. Place on a baking sheet and bake for 10-15 min, until fish is opaque throughout. Don’t overcook.


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