Johnny Sompholphardy's Baked Flounder with Panko and Parmesan
This recipe uses Vatsana's Hot Sauce. Each fillet bakes up nice and flaky with the perfect amount of crunch.
Read more about the story of Vatsana's Hot Sauce and founder Johnny Sompholphardy here.
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
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4 (4-ounce) flounder fillets
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¼ cup dijon mustard
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⅔ cup grated Parmesan cheese
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1 cup panko bread crumbs
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½ teaspoon salt
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Ground black pepper to taste
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1 pinch dried thyme
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1 bottle of Vatsana's Seafood Hot Sauce
Directions
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Preheat oven to 400 degrees F, lightly grease a large shallow baking dish.
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Arrange fillets on the greased baking dish and brush 1 tablespoon dijon mustard. Mix remaining 3 tablespoons of dijon mustard with bread crumbs, parmesan cheese, salt, pepper, and thyme in a bowl. Spread the mixture over fillets.
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Bake in the oven until the fillets become flaky, about 15 - 20 minutes, then carefully remove the fillets to a plate.
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Serve hot and add Vatsana's Seafood Hot Sauce until desired spice level.
