Crispy Flounder with Tomato Salsa
- Servings: 4
- Course: Main Dish
Looking to serve more fish for family dinners? Check out this recipe: A crispy cornmeal coating brings a refreshing contrast to tender flounder fillets. Baked on a parchment paper-lined baking sheet, the coating on the fish turns crunchy and golden. In the meantime, the fresh-tasting tomato-lime salsa chills. To serve, the crispy fish slides off the parchment onto individual plates where the salsa is spooned over the top.
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- Nonstick cooking spray
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 4- to 6-ounce flounder fillets, patted dry
- 1 pint cherry tomatoes, chopped
- 2 tablespoons finely chopped red onion
- 1 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- Parchment paper
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat the paper with nonstick spray; set aside.
Place the flour, egg, and cornmeal in separate shallow dishes. Season both the flour and the cornmeal with salt and pepper. One at a time, dredge the flounder fillets in the flour, then in the egg, then in the cornmeal to coat. Arrange fish on prepared baking sheet and chill while preparing the salsa.
In a medium bowl, stir together the tomatoes, red onion, lime peel, and lime juice. Season to taste with additional salt and pepper.
Remove fish from the refrigerator and lightly coat with cooking spray. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve fish with salsa.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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