Broiled Flounder with Parmesan “Caesar” Glaze

Ingredients

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

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