Oven-Fried Flounder
Serves 2-4
Read the original post here.
Ingredients
4 flounder filets
2 slices bread (I used wholegrain, and, surprisingly, it worked fine)
1/2 teaspoon salt
pinch red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1 egg
another pinch of salt
1/2 teaspoon white wine vinegar or juice from half a lemon
Preheat the oven to 400°F. Spray or brush a roasting pan with olive oil.
Toast the bread lightly and tear it into rough pieces. Pulse in a food processor to make breadcrumbs-it’s fine if they’re uneven. Toss the crumbs with the red pepper, oregano, thyme, and salt. Arrange on a shallow plate.
In another shallow plate, beat the egg. Add another small pinch of salt and a grind or two of fresh pepper.
Put one filet in the egg, turning to coat both sides. Move to the plate of breadcrumbs, again turning to coat both sides, and using your hand to press in any extra crumbs. Transfer to the baking dish.
Repeat with the remaining filets. Coat them with another spray of olive oil.
Cook for 6-10 minutes, until the breadcrumbs are slightly crisp and the fish flakes when you insert an knife into it-it should be completely translucent.
Serve with tarter sauce or homemade herbed mayo. I used a parsley pesto I happened to have, but truthfully-delicious as it was-it’s too involved to start from scratch for a relatively easy dinner. As it turns out, the flounder is not at all dry and is thus quite good on its own.
