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.
1/4 cup grated Parmesan cheese
1 teaspoon paprika
4 (6-oz.) flounder fillets
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
2 tablespoons fresh lemon juice
How to Make It
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.
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.
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
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.
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.
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.
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!
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