GINNA PARSONS: Beach trip yields new fish recipe



If you are not a fish eater, you’re not going to be happy with me because this is the second week in a row I’ve written about fish.

I can’t help myself. Last week, I was offering up a simple catfish dish in observance of the beginning of Lent. And this week … well, we just got back from a vacation at a beautiful Florida beach and guess what we ate while we were there? Shrimp, oysters, crab, scallops and fish, fish, fish.

One day when the weather was unseasonably cool and a little windy, we drove into an “old Florida” town called Apalachicola, where we like to shop and eat. Before we headed back to our little house on the beach, we stopped in a seafood shop and asked for the freshest catch of the day.

Turns out that was flounder. Also turns out I’d never cooked flounder before.

We bought two fillets anyway and once I got near a computer, I went to work looking for recipes. The only stipulation was, we had to already have the ingredients in the fridge. I wasn’t going back to the store.

This recipe fit the bill. We had packed with us salt and pepper, cheese, butter, olive oil and fresh lemons. I had also thrown Cavender’s and Tony’s into our food box, so I added those to the recipe as well. The only bread we had was English muffins, so I put one in the blender and made bread crumbs.

This fish was delicious. It was sweet and delicate – perfect beach fare. In fact, it was so good, the three of us ate four portions (the guys had seconds). I served this over angel hair pasta.

Next week, I promise: No more fish tales.

Baked Flounder with Parmesan Crumbs

2 pounds flounder fillets

Salt and freshly ground pepper

Cavender’s Greek seasoning

Tony Chachere’s Creole seasoning

34 cup freshly grated Parmesan cheese

12 cup coarse fresh bread crumbs

4 tablespoons unsalted butter, melted

2 tablespoons extra–virgin olive oil

Lemon wedges

Preheat the oven to 425 degrees.

In a large baking dish, season the fish fillets with salt, pepper and seasonings. Combine Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving. Serve with lemon wedges.

Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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