Baked Flounder Parmesan

"This recipe I found in Food and Wine magazine. I have tweaked some of the ingredients to suit my family's taste. It is a lovely quick way to serve flounder. You may also substitute any type of white fish as well. It comes out wonderful."
 
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photo by Kathy photo by Kathy
photo by Kathy
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven at 425°F.
  • Lay out fish fillets, in single layer, in greased baking dish. Set aside.
  • In a bowl combine garlic, Parmesan, breadcrumbs, basil, oregano and parsley. Mix together well.
  • Add melted butter and olive oil to crumb mixture and combine well. It will become mealy.
  • Sprinkle crumbs all on top of each fish fillet.
  • Bake for 12-15 minutes, until fish is cooked and topping is golden in color.
  • Remove from oven and let set for 5 minutes.
  • Serve.

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Reviews

  1. Wonderful taste-filled recipe with lots of spices and herbs. I made several changes though, Did not see need for butter and olive oil as i didnt think crumbs would adhere properly and could be make it more nutritious. To do this, I made the following changes 1)Dredged the fish with whole wheat flour, then 2)Dipped the fish in egg beaters, then 3) Pressed fish into coating mix It came out just delicious and crumb mixture stayed on beautifully I also sprayed top of fish with some butter spray and olive oil spray to make it crunchier on top. .
     
  2. This recipe really didn't work out for me. The butter and oil were just too much. I see that a few reviewers left those items out, and I should have also.
     
  3. Very good. My variation was to combine all the dry ingredients with the addition of a handful of pistachios. I also made my own breadcrumbs. I drenched the flounder in a mixture of olive oil butter and lemon and then breaded both sides. Final touch was capers on top. Delicious and moist.
     
  4. Very good... Making it for the 2nd time tonight and realized I forgot to review. 4 stars b/c I made some changes, similiar to Buddybearr, dredged in flour, dipped in milk and then pressed in coating. It came out super-crisp on the outside and really moist on the inside.
     
  5. Great recipe with lots of flavor and was easy to make. The fish just melted in your mouth. I made this recipe with a few changes. I added chopped red onion and drizzled lemon juice on top before baking. I also sprayed with Pam so it would brown nicely. Thanks for sharing
     
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RECIPE SUBMITTED BY

2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
 
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