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Flounder: Flounder with Lemony Bread Crumb Topping

Source of Recipe


Adapted from "The Six O' Clock Scramble"






List of Ingredients



• 1/3 cup bread crumbs, such as panko
  
• 1 Tbsp extra-virgin olive oil
  
• 1/4 cup chopped flat-leaf parsley
  
• Juice of 1/2 lemon (about 2 tablespoons), plus additional for serving
  
• 1 clove garlic, minced
  
• Kosher salt
  
• 1 tsp Dijon mustard
  
• 2 flounder fillets (about 1-1/2 pounds total)
  






Instructions



1. Preheat the oven to 425° F. Line a rimmed baking sheet with aluminum foil, and lightly coat with nonstick spray oil.
   
   
2. In a medium bowl, combine the bread crumbs, oil, parsley, 2 tablespoons lemon juice, garlic, salt to taste, and mustard; mix well. Place the fillets on the baking sheet and press the bread crumb mixture onto the top of each one.
   
   
3. Bake until the fish is white and flakes easily in the center, about 10 minutes. For a browner topping, broil for the final 2 minutes of cooking. Sprinkle with additional lemon juice before serving, if desired.
   
   Makes 4 servings.