Parmesan-Crusted Flounder - serves 2
Preparation time: 5 minutes
Cooking time: 20 minutes
1/4 cup bread crumbs, or crushed buttery round crackers
1/4 cup Parmesan cheese, finely grated
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
Kosher salt, to taste
Pepper, to taste
Garlic powder, to taste
Preheat the oven to 425 degrees F. (220 degrees C).
Grease a baking dish. I used cooking spray.
On a plate combine breadcrumbs (or crushed crackers), finely grated Parmesan cheese, Italian seasoning and 1 teaspoon garlic powder. Mix well.
On another plate pour 1 tablespoon lemon juice.
Working one at a time, place a fillet on the plate with the lemon juice, turn over and make sure both sides have been coated. At this point you can season both sides to taste with kosher salt (not too much as there is salt in the Parmesan cheese) and black pepper.
Next dredge the fillet in the Parmesan mixture, patting it all over to coat.
Place in prepared baking dish; repeat with remaining fish.
Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake for about 20 minutes or until the fish easily flakes with a fork and the edges are brown.
I used cracker crumbs for the coating.
It would be fun to play around with the seasonings. I might add some crushed pepper next time to add a little heat, as one of us loves heat. It would be easy enough to leave the other plain for me. I think I also might try basil.
I used two fillets as the ones I bought were more than enough for two people.
Because I love the combination of tomatoes and mozzarella cheese, this is what I used for a side, like a Caprese salad without the olive oil and basil, which you can add if you prefer. For another time I would try a mixed salad.