Flounder With Mayo Parm Topping Food

FLAVORFUL FLOUNDER FOR THE OVEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

FRIED FLOUNDER WITH SWEET PEPPER MAYO

Steps:

• For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.
• For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.
• Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.
• Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.
• Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.

PARMESAN BROILED FLOUNDER

Steps:

• Place fillets in a single layer on a lightly greased or pan sprayed, shallow oven-to-table type broiler pan. Brush with lemon juice.
• In a small bowl, combine remaining ingredients to make the cheese topping mixture. Set aside.
• Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. (Time will depend on the thickness of the fillets and temperature of your oven/broiler.).
• Remove fillets from oven. Spread with Parmesan topping.
• Broil an additional 30 seconds or until cheese is lightly browned and bubbly (be careful to watch it, or it can burn).
• Garnish with lemon twists and parsley, if desired.
• Note: Mushy cooked fish is a result of either 1) overcooking/overheating, or 2) over-marinating (which, science-wise, is another method of partial cooking, depending on the marinade). Since the flounder in the recipe is not marinated, if the fish comes out mushy I suspect the results are the from overcooking. Either the fish was left under the broiler for too long, the temperature of the broiler is too high, or the rack on which the the pan placed under the broiler is too close to the heat.

PARMESAN-HERB BAKED FLOUNDER

Steps:

• Lay fish out on a foil-lined baking sheet that has been coated with cooking spray.
• In a bowl, mix together the cheese, mayonnaise, and onions; spread mixture evenly over fish.
• Mix together the breadcrumbs and remaining ingredients; sprinkle evenly over fish.
• Lightly coat fish with cooking spray.
• Bake in a 400° oven for 10 minutes or until fish flakes easily.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

Steps:

• Preheat oven to 450°F.
• Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
• Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

BAKED FLOUNDER WITH PANKO AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

FLOUNDER MEDITERRANEAN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
• Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
• Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

BAKED FLOUNDER WITH MAYONNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Season fish with salt and pepper on both sides.
• Lightly coat a baking sheet with oil.
• Place fish on the sheet and bake 15-20 minutes, depending upon thickness, testing with a fork to see if done. As soon as the fish becomes slightly opaque, they are done.
• In the meantime, mix the sauce ingredients and test for seasoning. Top the fillets with the sauce once the fish has cooled a minute after coming out of the oven.

PARMESAN PLAICE (OR FLOUNDER)

Steps:

• Preheat grill/broiler.
• In a cast iron or oven-proof pan, put the butter and oil and heat until butter is melted. Remove from heat.
• Put the plaice into the pan, flesh side down, then flip over. The idea is to coat both sides of the fish. Season with salt and pepper.
• Place under the grill for 3-4 minutes.
• Remove and baste with the oil/butter and top with the cheese and breadcrumbs.
• Return to the grill for another 3-4 minutes, until the topping is golden browned and the fish is cooked.
• Garnish with lemon slices and serve.

FLAVORFUL FLOUNDER

Steps:

• Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

DIJON BAKED FLOUNDER

Steps:

• Preheat oven to 350°F
• Lightly grease or spray a 13x9-inch baking dish.
• Place flounder baking dish.
• Combine remaining ingredients in a small bowl; spread evenly over fish fillets. Bake at 350°F for 15-20 minutes, or until fish is opaque and flakes easily.

BAKED FLOUNDER WITH HERBED MAYO AND VERMOUTH

Steps:

• Wash, pat dry, and place fish in greased baking dish (11 1/2 X 7 1/2 X 1 3/4). Fillets will overlap.
• Thoroughly mix next 7 ingredients.
• Spread mayo mixture on top of fish.
• Pour vermouth over the fish.
• Bake uncovered in a 350 degree oven for 30 minutes.

MEDITERRANEAN BAKED FLOUNDER

Steps:

• Preheat oven to 425 degrees F.
• Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily.
• Chop Tomatoes into desired size and set aside.
• Put 1 tablespoon of oil in a large saucepan. Place minced garlic and copped onion in the pan. Cook over med. heat until onions become translucent (about 5 min). Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves (copped). Let stew covered for 5 minutes. Then uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
• In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork.
• Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.