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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
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.
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?