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

This recipe works best with thin fillets that cook through without turning. Substitute your favorite mild white fish for the flounder.

Recipe by Coastal Living March 2008

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Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl. Brush mayonnaise mixture on both sides of fillets. Place fillets on a lightly greased, shallow baking sheet, and sprinkle with breadcrumbs. Coat breadcrumbs with cooking spray.

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  • Bake at 450° for 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

  • POUR: Ginger, horseradish, and soy sauce add spice and saltiness that does best with wines not aged in oak (briny flavors tend to make oak-aged wines taste bitter). Try a light wine such as Chenin Blanc, white Zinfandel, Riesling, or Sauvignon Blanc. Because horseradish is one of the trickiest flavors to pair with wine, a chilled Sapporo or Kirin beer might be all you need to complete the meal.

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