Broiled Flounder with Parmesan “Caesar” Glaze

Broiled Flounder with Parmesan “Caesar” Glaze
Photo by Scott Phillips


  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • 1/3 cup good-quality mayonnaise
  • 1 Tbs. fresh lemon juice
  • 8 skinless flounder fillets, 4 to 5 oz. each
  • 1-½ Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
  • Kosher salt and freshly ground black pepper
  • ½ tsp. Worcestershire sauce
  • + 2 more ingredients
    • 1-½ oz. (½ cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
    • 1 small clove garlic, minced

Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets. Spray a broiler pan with no...

View full recipe at Fine Cooking


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