Ingredients
-
6
-
1/3
-
2
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Flounder With Parmesan Crust, I made this with Sole, the horseradish gives it a great zip. Mine took a little longer to cook almost 10 minutes. Points 3., i liked the flavor, although i didn’t measure exactly the recipe. i could have used more horseradish than what was listed above. The fish used was packaged, previously frozen Seabest flounder fillets, which I defrosted unwrapped in cool water, then gently patted dry as i could with paper towels. Then I salted and peppered both sides before coating the fish with the mixture. i also broiled asparagus spears tossed with S&P + EVOO on the same cookie sheet as the prepared fish. My fish came out flaky and lemony. it was not crusty because i accidentally used shredded, not grated parml whooops!, I made this with pre-packaged frozen Flounder. I do think it retained too much water from being frozen even after I let it drain. The flounder was mushy and I did not care for the consistency. I’ll make this recipe again with fresh flounder and will put it to drain all its water. I will most likely add some garlic and maybe some paprika to the recipe also. I liked the recipe but I am Hispanic and crave for much richer flavors!
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Steps
|
1
Done
|
Preheat Broiler and Prepare Broiler Pan With Cooking Spray. |
|
2
Done
|
Arrange Fish on Broiler Pan. |
|
3
Done
|
in a Small Bowl, Combine Yogurt, Parmesan, Mustard, Lemon Juice and Horseradish. |
|
4
Done
|
Spread Mixture Over Both Sides of the Fillets. |
|
5
Done
|
Broil About 8 Inches from Heat, Turning Once, For About 6 Minutes, or Until Fish Flakes Easily With a Fork. |
