When I saw a flounder recipe on The Communal Skillet blog that only took 15 minutes to prep and cook, I knew what I was making for dinner that night. Then I saw mayonnaise in the ingredients.
Jim hates mayonnaise. I mean hate. He put a skull and crossbones on the mayonnaise jar in the refrigerator. But when I reviewed the recipe, it said the mayonnaise would transform during cooking to a golden glaze. Hmm, he’d never know it was there and I could have my 15-minute flounder.
Or would he know? What if he got suspicious about that glaze? I’m not out to deceive him, I just want quick fish, and I was intrigued by the mayonnaise. What if I added some type of topping to absorb the mayonnaise?
I searched online for other recipes using mayonnaise on fish. I found a good-looking one on Epicurious with an onion, green bell pepper and breadcrumb topping. I took ingredients from both recipes, added a little parmesan, et voilà, dinner. Not a 15-minutes dinner, but a delicious dinner.
Could you make this recipe without mayo? I suppose, but the mayo helps the topping adhere to the fish and a little of it goes a long way.
Flounder with Spiced Breadcrumb Topping
You’ll need an oven-safe skillet (or a skillet and baking dish) large enough for the fish and a pastry brush (or your fingers).
- 2 teaspoons olive oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red and/or orange bell pepper — I often supplement the bell pepper with poblano pepper too
- 1/2 to 1 teaspoon minced garlic
- 1/2 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- Salt and pepper, paprika and cayenne pepper to taste
- Cooking spray
- 3 flounder fillets
- 2 tablespoons mayonnaise, use just enough for a thin coat
In a skillet, cook the onion and pepper in oil over medium-low heat, stirring occasionally, until the vegetables are softened. Add the garlic and cook one more minute. Stir in the bread crumbs and parmesan. Add salt, pepper, paprika and cayenne to your taste.
Preheat oven to 400. Coat a baking dish with cooking spray. Arrange the fillets in the dish and coat evenly with mayonnaise using a pastry brush or your fingers. Pat the bread crumb mixture onto each fillet.
Bake about 6-8 minutes, or until the fish is opaque and the mayonnaise transforms to a golden glaze, although you may not be able to see the actual transformation, bummer, I know. If the thickest part of the fish flakes, it’s done. Tent with foil if the topping browns too much before the fish is cooked.
11 thoughts on “Flounder with Spiced Breadcrumb Topping”
Did he notice the mayonnaise or did you cunningly disguise it with that delicious topping? I have a hatred for mayonnaise myself but if it was cunningly concealed, I will have to try this recipe. We used to always have halibut with a nice breadcrumb topping but this breadcrumb topped flounder, flavoured with spices and parmesan sounds much more lovely.
He had no idea. I couldn’t tell either. When you think of it, mayo is basically egg and oil, typical dredging ingredients. The topping would be great even without mayo. You could dredge a fillet in flour, then egg, and then the topping and get the whole fillet covered that way. Although flounder might be too skinny for that treatment, a thicker fillet (or chicken) would be good.