Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

While flounder is a Charleston favorite, use any firm-fleshed fish, such as tilapia, grouper, or catfish. Adjust the cooking time according to the thickness of the fish.

Recipe by Southern Living March 2010

Gallery

Jim Franco; Styling: Buffy Hargett

Recipe Summary

prep:
10 mins
additional:
21 mins
total:
31 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese and paprika. Season fish with salt and pepper.

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  • Preheat oven to 450°. Heat butter in a broiler-safe 13- x 9-inch baking dish in oven 8 minutes or until butter is melted and beginning to brown. Place fish in hot butter, skin sides up.

  • Bake at 450° on middle oven rack 10 minutes. Carefully flip fish, and baste with pan juices. Sprinkle with lemon juice and Parmesan cheese mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.

  • Broil fish on oven rack 5 inches from heat 2 to 3 minutes or until bubbly and golden brown.

Source

Adapted from Charleston Receipts

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