INGREDIENTS
4 flounder fillets (1 1/2 to 2 pounds total)
Salt and freshly ground black or white pepper to taste
4 tablespoons unsalted butter
1/2 cup finely crumbled fresh bread crumbs
3/4 cup finely grated Parmesan cheese (3 ounces)
2 tablespoons extra-virgin olive oil (optional)
Freshly grated lemon zest or freshly squeezed lemon (optional)
Thinly sliced fresh basil leaves
DIRECTIONS
Preheat the oven to 425F.
Pat the fish dry. Place the fillets in a large baking dish or roasting pan and season with salt and pepper to taste. Set aside.
In a small skillet over low heat or in a microwave-safe bowl, melt the butter. Add the bread crumbs, cheese and oil and, using your fingers, mix until evenly combined. Sprinkle the mixture evenly over the fillets.
Bake the fillets until they are cooked through and the topping is golden, about 15 minutes. Let stand for 5 minutes. If desired, sprinkle with lemon zest or juice and basil. Serve hot.
NOTES:
You may substitute any lean white fish, such as cod, haddock or orange roughy. Even tilapia works!
Cooking for 1? Halve the recipe, getting two portions as the end result. Save the second portion for lunch the next day. Warm on a crusty hard roll with melted sharp cheddar and juicy tomatoes.
