Put those end-of-season fluke fillets to good use
Fluke (summer flounder season) is coming to an end for some states and has just ended in others. Chances are that if you fluke fished during the last month, you probably got in on the hot action across the region and have some leftover fresh or freshly frozen fillets in the fridge or freezer. Here’s one recipe that will put those tasty pieces of meat to good use.
Ingredients
- 4 fluke fillets
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 lemon
- Optional: fresh thyme or dill for garnish
Instructions
Step 1
Preheat your oven to 400 degrees. Lightly grease a baking sheet with olive oil.
Step 2
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, parsley, garlic powder, paprika, salt, and pepper. Mix everything well.
Step 3
Pat the fluke fillets dry with a paper towel and season both sides with salt and pepper.
Step 4
Drizzle both sides of the fluke fillets with olive oil. Press the top side of each fillet into the breadcrumb mixture, pressing firmly to ensure the crumbs stick.
Step 5
Place the fillets, crumb side up, on the prepared baking sheet. Bake in the preheated oven for about 10 to 12 minutes or until the crust is golden and the fish flakes easily with a fork. Be careful not to overcook.
Step 6
Serve the baked fluke with lemon wedges for squeezing over the fish. Garnish with fresh thyme or dill if desired.
This crispy baked fluke pairs well with a simple green salad, roasted vegetables, or a bed of rice. The lemon adds some additional fresh flavor to the crunchy Parmesan crust.
