Flounder With Baked Panko Crust And Poached Eggs – a delicious recipe with milk, panko crumbs, +, parmesan cheese, +, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare by preheating the oven to 375F and heavily buttering an oven-safe pan.
2
Mix the panko, zest, parmesan, and 1/2 tbsp thyme in a shallow bowl. Place the milk or cream in another small bowl.
3
Dip the fillets into the cream and then into the panko mix, being sure to get the mix on both sides. Place these onto the buttered pan. Mix the remaining cream and mix together, then sprinkle this over the fish. Cook for 25 minutes.
4
When there is about 10 minutes left of baking, bring a pan of water to a strong simmer. You don't want this to be a raging boil; think of it as an egg jacuzzi. Crack each egg gently into its own little bowl or ramekin. Then gently pour the eggs into the water. After about 20 seconds, turn the heat off. Remove the eggs when they are white over the yolks (about 3-4 minutes), and place onto the fish.
5
Sprinkle remaining thyme onto eggs. Salt and pepper to taste.
386
kcal
Calories
33
g
Fat
13
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Flounder fillets, 1/4 cup milk or cream, 1/2 cup panko crumbs, zest of 1/2 lemon, and more.
Yes, Flounder With Baked Panko Crust And Poached Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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