So luck was with you and you have landed a flounder big enough to keep. What to do? Why, let’s fire up the oven and have us some…
Pre-heat oven to 375 degrees F.
Flounder fillets (let’s assume you have 4 medium-sized fillets)
2 cups of plain bread crumbs
8 oz horseradish sauce (I use Boar’s Head)
First check the fillets for errant pin bones. You don’t want those pesky little bones, pull them out with a tweezer or a pair of pliers.
Next, slather the fillets in horseradish sauce. Then dredge them in bread crumbs. Repeat the process one more time.
Place the coated fillets in a greased. glass baking dish.
Bake for 12 minutes. Check for doneness by using a fork. If the fillet flakes easily, it is done. If it looks really, really moist on the inside, let it cook a few minutes more – it won’t hurt since the breading will keep the fish nice and tender.
When done – eat!
The horseradish taste comes through well, but is not overpowering. This is a nice alternative to the usual fried flounder or flounder stuffed with crab filing. Be adventurous. Live a little!
Now – for those of you who always go one step further, try this with Wasabi mixed in the horseradish. Add a little shredded Parmesan cheese to the bread crumbs. Cook the same way. Heck, do one fillet this way and put it in the same baking dish as the original flounder. Call it Flounder Roulette!
Try it – goes well with a nice glass of Fish Eye Merlot.