Like others, my flounder turned out mushy, but the cheese topping was absolutely delicious. I don't believe the mushiness was caused by overcooking so I got on the net to do some research. What I found out is the Arrowtooth flounder, the kind commonly found in west coast supermarkets, releases an enzyme into the flesh shortly after death which makes the fish mushy and basically inedible. East coast flounder doesn't have that enzyme. Arrowtooth flounder is found in waters from Mexico to Alaska, so if you live in the western states, chances are you're going to get mushy flounder. This is my second experiece with it. My recommendation is only use flounder that was flown in from the east coast or use another kind of fish. It's really a shame that supermarkets continue to sell something that's inedible when the fishing industry is well aware that Arrowtooth is not a good eating fish. Good luck.
This is a great recipe. I've made this several times and had forgotten to write a review.
Made this tonight using haddock fillets. Simple and delisious recipe. Thnak you
I don't know if the filets we used were too thin, but this recipe turned into absolute mush. We tried it and it didn't even taste good. It was easy, but not delicious.
Oh my goodness what flavor. We just had this for lent dinner and it was amazing. The whole family loved it. Even the kids.WOW! This recipe will definately be making another appearce at our dinner table. Because it cooked in no time at all I made sure not to put the lemon on until just before putting it in the oven.So the Lemon doesnt cook the fish more then needed. No mushy fish for me. Thanks for sharing .
My friend had made this and brought over a sample and it was sooo good we had to make it ourselves the next day. We used a breaded white fish due to our lack of fresh fish in the freezer and it turned out great! It brings out such a wonderful flavor in the fish! Thanks for sharing this recipe online!
It was ok. I will add atleast 2x more parm cheese next though.
Just made this for dinner, and it is DELISH! I had left over flavored butter from recipe 114311 Pepper grilled tuna with parsley-garlic butter and mixed it with the parmesan butter mixture in this recipe. It was fantastic!! It only took about 6 minutes broiled and about another minute after the parmesan butter was placed on top. Thanks for sharing, a definite keeper!!
This was very rich, very delicious. My 7-yr old asked for seconds! This deserves a non-"fishy" tasting, fresh-as-possible fish to start with, to make it an unforgettable dinner. I will undoubtedly make this one many more times. Thanks, Julesong.