Crispy Parmesan Flounder

Crispy Parmesan Flounder

Yields 4 servings.

Active ingredients: 3 tablespoons avocado oil (I use Chosen Foods brand),4 flounder fillets (about 1 1/2 pounds; may replace tilapia, cod, or your preferred white, flaky fish), 1/2 cup grated Parmesan cheese, 1/2 cup panko or crushed Rice Chex (see notes)

Guidelines: Preheat the oven to 425 degrees F. Grease a baking sheet that has actually sides., Location the fish on the baking sheet and sprinkle with pepper. I do not salt at this point, but you might if you wish., In a small bowl, thoroughly integrate the panko or crushed Chex, Parmesan, and oil. Disperse the mixture equally over the fish fillets, patting down lightly., Bake up until the fish is just prepared through and golden on top. Depending upon the density of the fish, this must take about 15 minutes. If you are unsure, get rid of from the oven a few minutes early and cut into the thickest part. You want to see that the fish is nontransparent throughout. If the center is still translucent, return to the oven for a couple more minutes and check once again. The fish will continue to cook once eliminated from the oven so simply a hint of transparency in the center is okay., If preferred, spray lightly with sea or kosher salt and enjoy!

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