Dot to Trot

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Flounder With Greek Yogurt-Parmesan Crust

Today is Round 2 of my Healthy (a.k.a. Fish) Eating Challenge.  This week I made Flounder with Greek Yogurt-Parmesan Crust and it was delicious. Easy to prepare, the flounder’s texture was firm but flaky. No fishy taste. I think this fish hater found a fish she can actually enjoy.

I ended up serving steamed Brussels sprouts and mixed greens on the side. I’m sure you can think of better sides to go with a flounder. But since I am not a fish connoisseur, pairing foods with fish just isn’t my thing.  But I did drink a lovely white burgundy with dinner.

Why the white burgundy? It was my backup if the fish sucked. I figured I’d drink the nectar of the gods to drown out each fishy bite. Turns out the wine was a bonus.

For all my Weight Watcher pals, you can easily add brown rice and veggies for a very delish low point meal.

Flounder with Parmesan Crust
Net Carbs: 1
Weight Watchers PointsPlus: 3
Serving Size: 3.5 ounces
Servings: 6


  • 6 flounder fillets (1.5 lbs. total)
  • 1/3 C Plain, Non-Fat Greek Yogurt
  • 2 tbsp. grated Parmesan cheese
  • 1 tbsp. Dijon mustard
  • 1 tbsp. fresh lemon juice
  • 1.5 tsp. prepared horseradish, drained


  • Pre-heat broiler and prepare broiler pan with non-stick spray. Arrange fish on broiler pan.
  • In a small bowl, combine yogurt, cheese, mustard, lemon juice, and horseradish.
  • Spread mixture over both sides of the fillets
  • Broil about 8 inches from the heat for about 6 minutes (turning fish once), or until the fish flakes easily with a fork.

Sorry I didn’t get a picture of the flounder in all its glory. My iPhone is still uploading a software update.


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