Dinner for three this way, and a good one. They came over with flounder fillets in hand. I used a basic recipe -- or technique -- for savory meals I don't much follow recipes. It's easy and one that will work with tilapia fillets or similar, too: Dry off the fillets, hit them with salt and pepper, brush them with melted butter. On a platter, plate or bowl, mix fresh grated Parmesan, with bread crumbs -- use about a third more cheese than crumbs. Panko works well. Add finely minced garlic, a bit of garlic powder, and the zest of a lemon to the mix. Stir that up well, and first try to top the fish with the mix by laying the buttered side of the fish onto the mix and pressing. Not a lot will stick. Lay the fish in/on an oven pan that has been coated with olive oil. Use the mix to top the fish well. Hit the fillets with fresh squeezed lemon juice (from the lemon you zested) -- use about half of the lemon. Then dot it with olive oil. Bake at 425 (or even 450) for 13-15 minutes, more if the fillets are on the thick side. Dress with fresh chopped parsley (or basil), and serve with a lemon wedge. Try it, if you have the stuff at home. It's a winner. They were impressed. Rather than rice, I served it with hasselback potatoes (or hasselhof as we call them) flavored with onion powder and rosemary in addition to the brushed on butter, and topped them with a dollop of sour cream. A nice fresh green salad with romaine, arugula, baby spinach, sliced tomato, sliced radish, and a scallion on the side. Happy tummies all around. Sauvignon Blanc.
