Photo: Jim Franco; Styling: Buffy Hargett
Prep Time
10 Mins
Other Time
21 Mins
Makes 4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Adapted from Charleston Receipts

Ratings & Reviews

fiona1's Review

May 10, 2014

barbara2x5's Review

June 27, 2013
My son is terrible eater he eats pasta for all meals or starves. I made this fish and pasta and forced him to try it. He ate the whole piece and asked for more. Tonight he actually asked if I could make that great fish. It is really delicious and a keeper

sarahgr's Review

September 23, 2012

cmarkette's Review

July 28, 2012
loved it, very easy, very yummy

sissykay's Review

December 15, 2010
I used this recipe tonight using Flounder. We loved it and it's real quick and easy. Will be making it again for sure. We had broccoli and spanish rice with it.

dmloss's Review

August 01, 2010
I thought this recipe was okay...probably will not make again.

hislights's Review

May 31, 2010
I am not a "fish" person, but even I loved this recipe not only for its good taste but also for its ease! This is a very simple recipe that takes no time at all to make, and doesn't taste fishy. My local grocery store didn't have flounder, so I used tilapia instead which worked great. This will be a recipe I use quite a few times a year. I must confess that since the filets are so tender, when I tried to flip them halfway through the baking process, the first one I tried to flip crumbled, so I didn't flip the rest--I just sprinkled the Parmesan mixture on the side facing up on the rest of the filets, and again, it turned out great.

Whipcole's Review

March 25, 2010
This will be a family favorite. It is wonderful dish, and very easy! The best is that my picky 7 year old ate every bite! I used Tilapia and used less butter (probably 3-4 TBL). I served it with a red potato, sweet pea and pesto sauce side dish.

eworrell's Review

March 14, 2010
I made this last night - the recipe was great, the parmesean cheese added the perfect flavor. I used frozen filets, which I definitely should not have because they were too flaky, but the recipe was very easy - you don't have to use an entire stick of butter either if you're looking to get the calories down a bit. I might try olive oil next time, too. I served this with whipped potatoes and a spinach salad with strawberries, cashews and poppyseed dressing.

JoG19740's Review

March 05, 2010
I have fixed this recipe twice with Tilapia. Ymmm. Only thing, because the temp is so high the butter does smoke. I heat the oven to 450 following the instructions to melt and brown the butter. When I place the fish in to cook, I reduce the temp to 425 and follow the time instructions. I also find that it only needs about 1 minute under the broiler to sizzle!