12 Flounder Fillets (FISH93)                                              

1/2 cup Mayonnaise (MAYO06)

1/4 cup Dijon-Style Mustard (BSPI08)

1 qt. Herbed Crumb Mixture***

Vegetable Oil, as needed (OILS11)

24 lemon wedges (PRO990)

3 qt. mesculin greens with lemon vinaigrette

***Herbed Crumb Mixture

3 cups of dried breadcrumbs (CRAK04)

1/2 cup grated Parmesan Cheese (PARM14)

1/2 cup choped Parsley (PR1530)

1/2 cup chopped Chives (JSPI73)

1 1/2 Tbsp. chopped Garlic (ISPI74)

Salt and Ground Black pepper to taste (SALT01)/(JSPI85)

In a bowl combine mayonnaise and mustard; mix well. Brush flounder fillets with mayo mixture and dip into herbed crumb mixture and lay on a sheet pan. Cover and refrigerate flounder at least 25-30 minutes or several hours. Heat oil in a large skillet. Saute coated flounder 2 minutes per side.  Drain well on paper towels. Place sheet pan and finish in a pre-heated 400 degrees F conventional oven 3-4 minutes. Serve immediately with lemon wedges on a 1 cup bed of mesculin greens tossed with lemon vinaigrette. In a bowl combine breadcrumbs, Parmesan cheese, parsley, chives, garlic and salt & pepper.

Courtesy of Icelandic Seafood Company

www.icelandic.com