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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.


  • 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


  • 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.


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Reviews (5 reviews)

  • JGesualdo | 03/22/2022

    Absolutely delicious! I grated the garlic in the mayonnaise topping and the flavors really came through. My toddler even ate this! And while my husband doesn't eat fish, he said it smelled incredible. This dish is a new favorite.

  • 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.

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