Recipe(tried): Baked Flounder with Parmesan Crumbs

I found this recipe from the Washington Post. I used it for cod and since the cod was quite thick, after 15 minutes in the oven, I ran it under the broiler to finish the cooking and brown the topping. It is quite good, really needs the lemon juice. With it we had boiled tiny new potatoes, baby peas, hard rolls and a spinach salad.

You may substitute any lean white fish, such as cod, haddock or orange roughy.

BAKED FLOUNDER WITH PARMESAN CRUMBS

4 flounder fillets (11/2 to 2 pounds total)
Salt and freshly ground black or white pepper to taste
4 tablespoons unsalted butter
1/2 cup finely crumbled fresh bread crumbs
3/4 cup (3 ounces) finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Freshly squeezed lemon juice (optional)

Preheat the oven to 425 degrees.

Pat the fish dry. Place the fillets in a large baking dish or roasting pan and season with salt and pepper to taste. Set aside.

In a small skillet over low heat or in a microwave-safe bowl, melt the butter. Add the bread crumbs, cheese and oil and, using your fingers, mix until evenly combined. Sprinkle the mixture evenly over the fillets.

Bake the fillets until they are cooked through and the topping is golden, about 15 minutes. Let stand for five minutes. If desired, sprinkle with lemon juice. Serve hot. 4 servings