Fish Fit for the Oscars

 

Last night I made an herb and Panko crusted flounder for dinner. It’s a take on a dish that my grandmother used to make for us when I was a kid. Flounder is a light flakey white fish that always seems to be available It’s lighter and milder than tilapia in my opinion and can still be fished for in the wild. You don’t have to buy farm raised.

My grandmother’s recipe was simple - a filet of flounder, covered with a layer of mayonnaise, sprinkled with a little salt and pepper and a drizzled with lemon juice from the plastic lemon bottle. As a kid that was perfect and it got me to eat fish, all the better.

But as an adult, I wanted more. More flavor, more texture, more brightness. So I took my grandmother’s recipe and changed it up a little. To enhance the flavor I added lemon infused olive oil, dill and parsley to the mayo mixture with a pinch of kosher salt and pinch of white pepper. To give the mixture texture, I added Panko bread crumbs. I choose Panko bread crumbs because I figured they would hold their crunch better when cooking.

I’ve served this dish a couple of times and it is definitely a nominated contender as one of the best fish dishes served in this house; second to my lemon dill salmon and mango chutney halibut.

So if you’re looking for an easy to make and friendly with the kids fish dish to make for the Oscars tonight, give this dish a try. And the Award goes to...?

 

Ingredients:

3/4 lbs of flounder (2-3 fillets)

1/2 cup of mayo

1/2 cup of Panko Breadcrumbs

1 teaspoon of dried dill

1 teaspoon of dried parsley

1/2 teaspoon of kosher salt

pinch of white pepper

1 teaspoon of lemon olive oil (if you don’t have it, you can squeeze 1 teaspoon of fresh lemon juice into the mixture) the juice of 1/2 lemon.

 

Pre heat your oven to 375 degrees. Line a baking sheet with foil and place the fish on the tray.

In a small mixing bowl, mix the mayo, breadcrumbs, dill, parsley, salt, pepper and olive oil together. Then divide the mixture evenly so that it will make a thin cover over top of all the fish.

Once the oven is preheated, place the covered fish into the oven and bake for about 30 minutes or until the mixture on top browns. Take the fish out of the oven and let rest for a minute or two. Drizzle some lemon juice over top of the fish and serve with a side of red and white quinoa and a green vegetable.

 

Serves 3-4

Original Post on FaceBook, February 28, 2016

(c) 2016 All Rights Reserved. The Sunday Cook.

 

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I love to cook for myself, friends and family. I enjoy making delicious home cooked meals for the week on the weekend.

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