This is a keeper and the picture doesn’t do it justice! Enjoy!
Ingredients
Fish and coating-
*1 c bread crumbs plain (use panko if you have it for crispier fish)
*1/2 cup of grated parmesan cheese
*1 Tbsp oregano
*2 tsp parsley
*1 tsp garlic powder
*1 tsp basil
*1/2 tsp each of salt and pepper
*4 flounder filets
*2 eggs
Tomato & bacon topping-
*1 c halved cherry tomatoes
*4 slices bacon chopped
*1tsp basil
*1 tsp parsley
*1/4 c shredded parmesan cheese
Preheat oven to 425. Prepare a sheet pan by covering with aluminum foil (shiny side up) and spraying with your favorite non-stick spray. Mix the first seven ingredients on a wide plate. Crack the two eggs in a bowl and beat them well. Rinse fish and pat dry with paper towels. Set up and assembly line with fish, egg bath, breading, and finally the sheet pan. Dip fish into egg bath and then dredge in crumbs. Push filet into crumb mixture to ensure even coating on each side and then place on sheet pan. Place in preheated oven for 10 minutes.
While your fish is in the oven fry your chopped bacon until crisp and drain on paper towels. *Note: you can fry the slices and crumble them if you prefer, I just find I like my bacon pieces uniform in size. In a small bowl mix remain topping ingredients and add bacon pieces. Set aside.
After your fish has been in the oven for 10 minutes, turn on your broiler to give fish a nice toasted appearance and add crispiness. I have found this takes 3-5 minutes. *Note: watch your fish while under the broiler it will brown much faster than you think and no one likes burnt fish…..ask me how I know? Lol
Remove fish from oven once it is browned and place each filet on a platter. Top each filet with 1/4 of the topping mixture. Serve with pasta, sautéed veggies, or a salad.
*Note: After I made this I thought some chunked avocado would be nice mixed into the topping. If you have it, and you like it…..by all means-add it!
Serves four
Total time: approximately 30 minutes