Prep 5 mins
Cook 10 mins
This easy and delicious recipe is a classic!
- 2 lbs flounder fillets or 2 lbs other white fish fillets
- 2 tablespoons lemon juice (for a nice twist, try lime juice!)
- 1⁄2 cup parmesan cheese
- 1⁄4 cup butter, softened
- 3 tablespoons good quality mayonnaise (Best Foods, Hellmann's, or Vegenaise)
- 3 green onions, chopped
- 1⁄4 teaspoon salt
- 1 dash hot sauce, to taste
- 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.
This tasted good -- but .. sorry to say... it really wasn't my favorite preparation. I think if I were to try it again -- I'd put the butter on the fish before broiling...and not in the mayo/parm mixture. With the butter mixed in, the whole cheese topping kind of just 'melted' off the fish and I ended up with most of it on the pan. Have had similar preparation without the butter, that stayed on the fish and made a nice creamy, cheesy topping. Thanks for sharing.
This recipe rocks...great flavor and easy to make. I found that if you thickened up the parm mix with more parm, you get better browning.
I prepared this as written and it was excellent.