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Recipe

Broiled Flounder with Parmesan “Caesar” Glaze

Scott Phillips

Servings: 4-6

Fish is the ultimate fast food, but that doesn’t mean it has to taste like fast food. Don’t have flounder? In this recipe, it’s fine to substitute another lean, white-fleshed variety, but don’t substitute oily-fleshed fish, such as salmon, char, tuna, and bluefish. Flounder, sole, striped bass, snapper, and farm-raised tilapia work best with the Caesar-inspired glaze.

Ingredients

  • 8 skinless flounder fillets, 4 to 5 oz. each
  • Kosher salt and freshly ground black pepper
  • 1/3 cup good-quality mayonnaise
  • 1-1/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
  • 1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1 small clove garlic, minced
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 260
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 85
      Sodium (mg): 930
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 29

Preparation

  • Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
  • Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 min. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
  • When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 min. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately.

Reviews

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Reviews

  • cookie53 | 08/18/2015

    Oh my gosh! This tasted just as I imagined. So good. Really elegant presentation, too. Had along with a tomato, zucchini gratin, which was terrific, and a rice pilaf.

  • spyce | 02/24/2012

    Outstanding recipe! I cut back the lemon to about a teaspoon, and it provided a refreshing lemon flavor without being overly tart. The Parmesan glaze really complemented the flounder, and I intend to try it with other mild flavored fish.

  • moonfelt | 10/05/2011

    super easy and tasty! couldn't find flounder, so used cod. the family loved it too! next time i will try with plain yogurt instead of mayo to cut the fat.

  • kindred | 05/12/2010

    Excellent! I used sole because I could not find flounder and it turned out very well. The creamy glaze and flaky fish compliment each other. I will be making this dish quite often.

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