Ingredients
butter,for the baking dish
salt and pepper,to taste
6sprigsparsley
3sliceswhite sandwich bread,(¼-inch thick) cut, or torn into 1-inch pieces
1cupparmesan cheese,(2½ oz) shredded
2tbspbutter,unsalted, melted
2tbspolive oil
2½lbsflounder fillets,or other mild fish
2lemons,cut in wedges, to garnish
Preparation
Preheat the oven to 425 degrees F. Butter a large (9×13-inch) baking dish.
Season the fish on both sides with salt and pepper.
Lay them in the baking dish, overlapping them as necessary so the fillets all fit in the dish.
Strip the leaves from the stems of parsley and add them to a food processor. (Discard or save the stems for another purpose.)
Pulse the leaves until well chopped.
Add the bread and pulse until it forms soft, coarse crumbs – there should be about 2 cups of coarse-ground breadcrumbs.
Add the Parmesan cheese, and pulse to mix. Add the melted butter, olive oil, salt, and pepper, and pulse until mixed.
Spread the breadcrumbs evenly over the fish.
Transfer to the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when probed with a small knife and the breadcrumbs are golden.
An instant-read thermometer should read register a temperature of 135 degrees F in the center of the fish.
If the fish cooks before the topping browns, turn on the broiler and broil for about 1 minute. Watch carefully to keep the breadcrumbs from burning.
With a sharp knife, cut the fish into portions to serve. (A single fillet can’t be served by itself, since they overlap in the pan and cook into one another.)
Transfer to plates and serve with lemon wedges.
