Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s twelfth installation of Finger-lickin’ Fridays!
I’ve been making this for a while now. It is definitely on a regular rotation. Austin is a really big fan of this preparation. Super simple, super quick, and easily adjusted. I often serve this with steamed green beans.
Status: Tested & definitely approved!
- Flounder (or any other mild, white fish such as tilapia)
- One part Italian breadcrumbs (or plain with some added seasonings)
- One part powdered parmesan cheese (the green shaker kind)
- Enough melted butter to moisten the breadcrumbs and cheese.
- Preheat oven to 425. Cover a baking sheet with aluminum foil and spray some olive oil on it to keep the fish from sticking.
- Depending on how much fish you have, eyeball how much you think you’ll need to cover each fillet.
- Pour in melted butter and combine to moisten the breadcrumb/parmesan cheese mixture. (You don’t want it wet, just damp.)
- Spread it on each fillet, gently pressing it onto the fish.
- Bake for 15 minutes or until fish flakes easily.
- This recipe is really adjustable. Make one fillet for yourself or make ten for a crowd… just make sure you have equal parts breadcrumbs and parmesan cheese, plus enough melted butter to moisten the mixture.