This easy flounder with parmesan breadcrumbs is the perfect holiday meal. With grated Parmesan cheese, it is quick to prepare and there is something for everyone. Cheesy Breadcrumbs FTW!
This is a lazy recipe for a day at the beach – it’s the perfect meal you can quickly put together and devour after hours of lounging in the sun.
Here’s how it works: Around 5pm, when everyone has returned indoors from the day’s adventures, send someone out to fetch fresh fish fillets. Flounder or sole are both good or substitute another bland fish.
Once the fish is there, toss it in a bowl with the breadcrumbs and pop it in the oven. Use the time while the fish is baking to open a bottle of wine and toss a salad.
By the time everyone is showered and gathered for dinner, the fish is done too.
Serve straight from the bowl in wedges – don’t try to serve individual fillets, as the thin pieces of fish tend to melt together in the oven.
Yes, it’s a bit messy and unkempt, but that’s how you roll in summer. Nothing special – just good cheese, fresh fish and company to share. It’s summer and life is easy!
Baked fish with parmesan crumbs
If you are making this in a kitchen without a food processor, you can substitute 2 cups of prepared breadcrumbs for the sandwich bread in this recipe. If possible, use fresh, coarsely ground breadcrumbs (avoid finely ground ones).
ingredients
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butter (for the casserole dish)
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salt and peppertaste
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6 branches Parsely
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3 slices (1/4 inch thick) white sandwich breadcut or torn into 1 inch pieces
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1 cup (2 1/2 ounces) grated parmesan cheese
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2 tablespoon unsalted buttermelted
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2 tablespoon olive oil
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2 1/2 lb flounder filletsor other mild fish
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1 to 2 Lemonscut into wedges (for garnish)
method
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Preheat the oven to 425°F:
Butter a large (9 x 13 inch) baking dish.
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Prepare the fish:
Season the fish on both sides with salt and pepper. Place them in the casserole dish, overlapping as needed so the fillets all fit in the dish.
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Prepare Breadcrumb Topping:
Strip the leaves from the parsley stalks and place them in a food processor. (Discard the stalks or save for another use.) Pulse the leaves until well shredded.
Add the bread and pulse until it forms soft, coarse crumbs – you should have about 2 cups of coarsely ground breadcrumbs. Add the Parmesan cheese and pulse to mix. Add the melted butter, olive oil, salt and pepper and pulse until combined.
(If using prepared breadcrumbs, simply finely chop the parsley and mix with the breadcrumbs. You can also finely chop the parmesan if you like, or just mix it with the breadcrumbs as is.)
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bake fish:
Spread the breadcrumbs evenly over the fish.
Place in the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when examined with a small knife and the breadcrumbs are golden brown. If you have an instant-read thermometer, the temperature should read 135F at the center of the fish.
If the fish cooks before the topping turns brown, turn on the grill and grill for about a minute. Be careful not to burn the breadcrumbs.
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Serve fish:
Cut the fish into portions with a sharp knife. (You can’t serve a single fillet alone as they will overlap and cook inside each other in the pan.) Divide among plates and serve with lemon wedges.
| nutritional information (per serving) | |
|---|---|
| 401 | calories |
| 19g | Fat |
| 24g | carbohydrates |
| 37g | protein |
