Crunchy Baked Fish

Are you short on time tonight and need a quick fix dinner? Well, I’m finding myself in that situation more often than not lately. Here’s a terrific recipe I found a year or so ago that fits the bill.

The original recipe is called, Crunchy Baked Flounder, and I found it at myrecipes.com.  I’ve used three different types of fish to make this recipe and all three have worked great.  As a matter of fact, the last time I made it I only had one piece of fish and 2 people to feed, so I used some shrimp in the recipe, too.

Here’s the original recipe, then I’ll tell you what other types of fish I’ve used:

Crunchy Baked Flounder

Via:   myrecipes.com

4 Servings
Cook Time:  15 minutes
Prep Time:  5 minutes

Ingredients

1/2 cup Panko breadcrumbs

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter, melted

4 flounder filtes (1 1/2 lb)

Salt & Pepper

Preparation

Preheat oven to 425°F. Mist bottom of a large baking dish with nonstick cooking spray. Combine panko, Parmesan and butter in a small bowl and stir mixture well.

Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-Parmesan mixture over fish. Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately.

Now, you can’t get any easier or faster than that.

Here’s a little tip.  You can make the mixture of Panko, Parmesan and butter ahead of time and keep it in the refrigerator.  When you’re ready to use it,  take it out of the refrigerator and let it get to room temperature.  I’ve done it when I made too much and didn’t want to toss it.  So I kept the leftover mix for another time and it worked out fine.  Of course, you could half the recipe and voila, no leftovers in the first place.

I’ve used flounder, tilapia and barramundi. What…you’ve never heard of barramundi? Well, neither had I until last year when I found it in a freezer at a BJ’s store.  It’s delicious.  Read about it here and get more barramundi recipes here.  The recipe I made for this post is made with barramundi.

If you decide to make shrimp this way, they only take a few minutes.  As soon as they brown up, they’re done, so don’t overdo them.  I removed the shrimp and kept them warm while the fish finished cooking.

I’ve served this recipe to dinner guests.  I love that it’s so simple and quick, which leaves you more time to mingle.   Enjoy, and let me know if you try it.