Fish is the ultimate fast food, but that doesn’t mean it has to taste like fast food. Broiled Flounder with Parmesan “Caesar” Glaze is bright and fresh tasting, especially with the “burst” grape tomatoes as a side. Not only does rolling the fillets help keep the flounder from drying out, it makes for a classy presentation.
Only cooking for the two of us, we halved the amount of fish to 4 fillets, but didn’t scale back on the topping. And using light mayo instead of regular didn’t seem to faze the outcome at all (and I was a bit worried about that.) To round out the meal, we had a “salad” of some romaine leaves, ripe avocado chunks, and crumbled blue cheese.
This dinner was prepared in mid-February, but given how light the meal was, it would be just as, or more so, popular in warmer months.
- 8 skinless flounder fillets, 4 to 5 oz. each
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 1/3 cup good-quality mayonnaise
- 11/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
- 11/2 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
Start with flounder fillets patted dry and sprinkled with salt and pepper.
Starting with the small end, roll the flounder and place seam side down in broiler pan.
After the fish has browned (notice far right), start layering on the mayo-parm topping.
Another two minutes under the broiler and your fish should have this wonderful golden brown crust.
NOTE: If you are going to cook the tomato side dish, please refer to the instructions below BEFORE cooking the fish.
- 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 cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 minutes. (Ours took a few minutes longer.)
- 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, 11/2 to 2 minutes.
- Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately.
ON THE SIDE: BROILED TOMATOES
The grape tomatoes are tossed in olive oil, salt and pepper.
After 5 minutes under the broiler your grape tomatoes should look like this.
Put a rimmed baking sheet in the oven while heating the broiler for the fish. Toss whole grape tomatoes (about 30 for two people) with some olive oil, salt, and pepper. Before cooking the fish, pour the tomatoes onto the heated baking sheet and return to the oven. Broil, stirring occasionally, until the skins are cracked and blistered and the flesh is warmed through, 4 to 5 minutes. Move the baking sheet to a lower rack in the oven to keep the tomatoes warm while you cook the fish.
—Rick Rodgers, Fine Cooking