This delicious recipe is easy to make and the results are really good. The fish is dipped in beaten egg to give it a good, sticky surface, and they you will coat it in a mixture of Bisquick, walnuts and more, for a crispy, crunchy and totally flavorful result. Swap the flounder for orange roughy if you prefer, or any other whitefish filets. You can use whatever fish you want; just make sure it is skinless and boneless.
Whether you are new to making baked fish recipes or a seasoned pro at this type of cookery, it is always nice to stumble upon new ways to cook fish and learn how to add maximum flavor without making the recipe itself too time-consuming to make or complicated to follow. There are a few different ingredients in this recipe but you can adapt it if you want.
The beans are just a suggestion and the mashed potatoes can be swapped for fries or rice easily enough. If you do want to make mashed potatoes, choose a suitable potato. Some potatoes are best for boiling and others are fluffy and will mash well. Check the potato packaging to find out which type is which.
- 3 flounder filets, 6 oz each
- ¼ cup yellow cornmeal
- 6 finely chopped walnut halves
- 8 tablespoons butter
- 1 cup milk
- 2 tablespoons dry white wine
- 1 beaten egg
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chili powder
- 1 ¼ teaspoons salt
- ⅔ cup Original Bisquick mix
- 5 medium-large peeled potatoes
- 1 package green beans, topped and tailed
- 3 sprigs fresh parsley, for garnish
- Preheat the oven to 425 degrees F and melt half 3 tablespoons of the butter in a glass or Pyrex 13 x 9 dish in the oven.
- Combine the Bisquick with the walnuts, cornmeal, salt, and chili powder.
- Dip the fish filets into the beaten egg and then into the Bisquick mixture.
- Add them to the pan. Bake uncovered for 10 minutes.
- Boil the potatoes in salted water until they are tender, then drain them, and mash with 3 tablespoons of the butter.
- Boil the green beans in salted water until tender, and then drain them.
- Flip the fish over and bake it for 10 minutes on the other side or until it flakes easily with a fork.
- Melt the remaining 2 tablespoons of butter in a saucepan and add the milk, chopped parsley, and wine.
- You can use tarragon instead of parsley if you prefer.
- Cook gently, stirring all the time, until thick.
- Serve the fish with the sauce, potatoes, and beans, and garnish each plate with a sprig of parsley.
This is a really well-balanced baked fish recipe and you can use pretty much any type of whitefish to make it. The beans add nutrition, the fluffy mashed potato goes well with the fish, and the flounder itself bakes perfectly in its wonderful and easy Bisquick coating. You can see how the white wine and parsley sauce finishes it off to perfection. Drizzle the sauce over the fish, potatoes and beans if you like, else you can just pour it over the potatoes or serve it on the side so people can help themselves. This is a winning recipe which is perfect for fish fans.
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