INGREDIENTS
1 1/2 lbs. Yukon Gold potatoes, cut in 1/4 in. slices
1 large onion, sliced
2 cloves garlic, chopped
2 TBSP. olive oil
1/4 tsp. salt
1/8 tsp. cayenne
4 flounder fillets
1 TBSP. oil
1 tsp. each paprika, garlic powder, onion powder and pepper
1/2 tsp. each of oregano, thyme and salt
1/4 tsp. cayenne
1 box (6 oz.) Stove Top type corn bread stuffing mix
1/4 cup melted butter
DIRECTIONS
Preheat oven to 375 degrees.
Combine the first 6 ingredients and spread in an oiled casserole dish.
Bake 20 minutes, stirring twice.
Rinse and dry fillets; rub with oil.
Mix all the seasonings together (paprika through cayenne) and dust fillets with mixture.
Place fillets on potatoes.
Spread the corn bread stuffing over fillets and pat down to adhere.
Drizzle butter evenly over top.
Bake for 20 to 25 minutes until fish flakes easily and potatoes are tender.
Serves 4.
