If you're out of dinner ideas but you want to fix something full of flavor and nutrition, crumbed flounder fillets might be just what you're looking for. Crumbed flounder fillets take less than 15 minutes to make. Put the fillets in the oven for a quick 10 minutes, add hot rolls and a vegetable, and dinner is ready to serve. Double the recipe, and you'll have a dish good enough for company.
Things You'll Need
- 1 1/2 cup bread crumbs
- Small skillet
- 2 tbsp. fresh parsley
- Clean cloth
- 4 flounder fillets
- 1/4 cup dry, white wine
- 13-inch-by 9-inch baking pan
- 1/4 cup mayonnaise
- Salt and pepper
- Large spoon
- Serving platter
- Sliced lemons
Preheat your oven to 350 degrees Fahrenheit.
Place 1 1/2 cups bread crumbs in a small skillet. Turn the burner to medium, then toast the bread crumbs until the crumbs turn golden-brown. Stir often to prevent burning.
Chop 2 tbsp. of fresh parsley. Stir the chopped parsley into the toasted bread crumbs.
Dip a clean cloth in cold water. Squeeze out the excess water, and wipe the flounder with the damp cloth.
Pour 1/4 cup dry, white wine in the bottom of a 13-inch-by-9-inch baking pan. Place the flounder fillets in the pan, then use a fork to turn the fillets so that both sides are covered with wine. Turn the fillets skin-side up.
Spread 1/4 cup of mayonnaise evenly over the fillets, then sprinkle the fillets with salt and pepper. Spread the toasted breadcrumbs over the top of the mayonnaise, then use the back of a large spoon to smooth out the crumbs.
Bake the crumbed flounder fillets for about 10 minutes, or until the top is crispy and the flounder is opaque. Transfer the fillets to a serving platter. Garnish the fillets with sliced lemons and a few sprigs of fresh parsley.
Tips & Warnings
- To make Parmesan crumb flounder, reduce the bread crumbs to 2/3 cup. Toast the crumbs as directed, then add 1/3 cup Parmesan cheese to the toasted crumbs.
- Low-sodium chicken broth can be substituted for dry, white wine.
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