Pecan and Rosemary-Crusted Flounder

Name: Pecan and Rosemary-Crusted Flounder
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3/4 cup panko breadcrumbs; 3/4 cup pecans; 2 teaspoons chopped fresh rosemary, plus sprigs for garnish, optional; 2 teaspoons seafood seasoning; 2 large eggs; 1 1/4 pounds skinless flounder filets, pin bones removed; Nonstick cooking spray, for the baking sheet; Fresh lemon juice and lemon wedges, for garnish

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Cousins, you know how I love to have fried "fush" on Fridays, but sometimes I need something a little on the lighter side. That's where this recipe comes in. The crunchiness of the panko and pecan crust on the flounder is convincing enough to think it's been fried — but it's baked in the oven instead.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Ingredients

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3/4 cup panko breadcrumbs

3/4 cup pecans

2 teaspoons chopped fresh rosemary, plus sprigs for garnish, optional

2 teaspoons seafood seasoning

2 large eggs

1 1/4 pounds skinless flounder filets, pin bones removed

Nonstick cooking spray, for the baking sheet

Fresh lemon juice and lemon wedges, for garnish

Directions

Place a rimmed baking sheet in the oven and preheat the oven to 425 degrees F.
Pulse the panko and pecans in a food processor until finely chopped. Stir together the panko mixture, rosemary and 1/2 teaspoon of the seafood seasoning in a shallow dish or plate. Whisk the eggs in a separate shallow dish until lightly beaten.
Sprinkle the flounder with the remaining 1 1/2 teaspoons seafood seasoning. Dip the fish in the eggs and dredge in the panko mixture until coated.
Remove the baking sheet from the oven and coat with the cooking spray. Place the fish on the hot pan and coat the tops with cooking spray. Bake until the fish flakes with a fork, 8 to 10 minutes.
Remove the fish from the oven and sprinkle with lemon juice before serving. Garnish with lemon wedges and rosemary sprigs if using.