We have not had any flounder in a while and we thought it would make a nice change. I found a simple but tasty recipe at All Recipes here.
Baked Flounder with Panko and Parmesan – serves 4
From preparation to table it took under half an hour. Each serving works out to approximately 331 calories.
4
(4 ounces flounder fillets)
¼
cup butter, melted
2/3
cup grated Parmesan cheese
1
cup panko bread crumbs
½
teaspoon salt
Ground
black pepper to taste
1
pinch dried thyme
Preheat
oven to 400 degrees F (200 degrees C).
Lightly
grease a large, shallow baking dish.
Arrange
flounder fillets on prepared baking dish and brush with 1 tablespoon butter.
Combine
remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt,
pepper, and thyme in a bowl; sprinkle over flounder.
Bake
in preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Carefully
transfer fillets to a plate with a spatula.
The Panko-Parmesan coating was a very nice addition. We thought it would also go well with a pork cutlet sometime.
As there is just the two of us we had one fillet that we shared. The recipe for the coating I made enough for another meal. I put the second portion in the freezer as I intend making macaroni and cheese next week, and will use it to sprinkle over the top.
I'm sure you can replace the butter or use less if you want to. We didn’t use as much.
We had been for a walk that afternoon, were both a little tired and didn't want to fuss much with dinner. A few boiled potatoes and Brussels sprouts were the only sides we had, plain and simple. We put those on the stove top while the fish was cooking. The potatoes were nice too and we had leftovers that we sautéed to go with breakfast the next day.
Gregg mixed a cocktail sauce, which is horseradish and ketchup mixed together. He used that as a condiment, and I put a little Thai Chili Sauce on the side of mine.
We both said how much we enjoy flounder but would like to try cod next time.
Thanks for looking and enjoy your week.
Panko and parmesan go really, really well together don't they, and add to many dishes.
ReplyDeleteThey do, one of my favorites :)
DeleteI am going to copy and make this. But I will now know to mix up half the topping. I didn't know how you make coctail sauce, this is neat!
ReplyDeleteThat's great Ginny. Hubby's cocktail sauce is one his mother used to make for their seafood dishes when he was young :) Amounts to your own taste.
DeleteIt looks good!
ReplyDeleteThank you Linda :)
DeleteA lovely dinner. I love how versatile you are at using leftover ingredients.
ReplyDeleteThanks Carol, the older I get the more I remember the teachings of my parents. I believe it comes from living through WWII and like many, were on rations for many years, even long after the war. Those seeds were sown early so to speak, nothing went to waste :)
DeleteHello,
ReplyDeleteI have tried a similar recipe, it does sound delicious. Take care, have a great day!
Thank you Eileen, I wish you the same :)
Deletesounds good, i love fish as long as it is filets with no bones. my dad love the bone filled fish he used to catch and i refused to eat them. I am off to research what panko is
ReplyDeleteWe think the same way Sandra! My mom used to buy cod steaks and the bones always put me off, much prefer filets :)
DeleteDelicious Denise, sounds like a perfect and nice healthy meal. :)
ReplyDeleteIt felt that way Martha and we are trying very hard to eat healthy these days :)
DeleteNam;-))
ReplyDeleteThank you Anne :)
DeleteLove the panko/ Parmesan touch!
ReplyDeleteThanks Christine, it is really a delicious combination :)
Deletethis sounds so yummy...we don't eat fish often enough. i like both fishes and i like the way you prepared it!! that topping will go nicely on your mac and cheese!!
ReplyDeleteThanks Debbie, we eat more and more fish these days. When I first came here the only fish I would eat was that used in fish and chips. Then I discovered grilled Rainbow Trout at a restaurant my in-laws took us too. After that it seemed a natural transition :)
DeleteSounds like you found another good recipe.
ReplyDeleteThank you Ellen :)
DeleteWow that's sounds simple and looks delicious.
ReplyDeleteDefinitely both Diane :)
DeleteSince I'm not one for fish, I'd pass on this one.
ReplyDeleteThought so William :) I will have a none-fish recipe next time.
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