Crisp Crusted Flounder
Published by Houghton Mifflin Harcourt
Kids will like these golden, crisp fish fillets. Because flounder is often so thin, it can overcook easily. The best trick I know to avoid that problem is to fold it in half to make double-thick portions, which makes it easier to handle both before and after the oven. If the reverse is true and your flounder fillets are thick, do this: Buy two 9- to 10-ounce fillets and cut each one in half crosswise to make 4 servings. They will take a few minutes longer in the oven to cook through.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, healthy, lactose-free, low calorie, low-fat, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecrisp, herby, savory
- 4 flounder fillets, about 5 ounces each
- ½ cup plain, dried bread crumbs
- 1 large garlic clove, crushed through a press
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- Lemon wedges
Preheat oven to 400°F with rack in top third. Lightly oil a 13 x 9-inch glass or metal baking dish. Season fillets with salt and pepper to taste. Fold each fillet in half crosswise so it forms a triangle of double thickness. Place in one layer in prepared dish.
Mix bread crumbs, garlic, and oregano in small bowl. Mix in enough olive oil to make a paste, about 1½ tablespoons. Spread a thin layer of the crumb mixture over the top of each fillet. Drizzle with remaining olive oil.
Bake until topping is lightly browned and crisp, 10 to 12 minutes. Serve right away with lemon wedges on the side.
Variation for Crisp Crusted Flounder
Add a tablespoon of chopped fresh parsley or basil to the bread crumbs, garlic, and oregano.
Serving Suggestions for Crisp Crusted Flounder
A raw shredded carrot salad dressed with a garlicky vinegar and oil dressing or sauteed asparagus. Because of the bread-crumb coating, you won’t need a starch.
2005 Leslie Revsin