Total TimePrep/Total Time: 15 min.
Great recipe! Instead of grilling, I baked my flounder and used a little more mayo and parmesan than called for. I was out of green onions, so after coating with the mayo mixture, I sprinkled the tops with some paprika and dried parsley. I also used a little seasoned salt on the fish right after I sprinkled on the lemon juice. Definitely a keeper!
Good flavor, really soft fish.
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This is delicious! I didn't have any onions so I used onion salt for both the onions and the salt. Next time, I will probably leave out the salt completely and I think the onions would make it even better. This is the only way I plan to make flounder from now on.
Read, re-read and husband read to see where I could have gone wrong. I didn't. Followed recipe as written. The flounder fell apart when the "sauce", which was very thick, was put on the fish. The parmesan cheese was overpowering to me. It had a unique flavor, but not something we would want again.
Great recipe and very easy. The fish remained moist and delicious. I would probably try to cut down on the amount of butter used but other than that my husband and I loved it.
The fish had a great buttery taste. I had purchased a 1 lb bag of individually wrapped flounder filets. The filets were very thin but there were many of them, so I still made a full recipe of the sauce. Very simple and will make again.
I make a lighter version of this - it was very good.