INGREDIENTS
½ cup panko bread crumbs
1 TBSP. each parsley flakes and grated Parmesan cheese
4 TBSP. vegetable oil
½ tsp. paprika
3 small onions, sliced in thin rounds
3 small white potatoes, sliced thin
½ tsp. salt
½ tsp. dried rosemary leaves, crumbled
1 (4 oz.) jar chopped pimentos, drained well
1 lb. flounder fillets, cut into 4 pieces
Pepper to taste
DIRECTIONS
Heat oven to 450 degrees.
Mix breadcrumbs, parsley, Parmesan cheese, 1 TBSP. oil and the paprika.
Heat the remaining 3 TBSP. of oil in an oven-proof skillet or range top to oven baking dish over medium heat.
Add onions; cook 5 minutes.
Push to one side of skillet.
Add potatoes in a single layer, then spread onions over top.
Cook 3 minutes or until bottom of potatoes start to brown.
Stir in salt and rosemary.
Cook 3 minutes longer or until potatoes are completely browned; stir in pimentos.
Add fillets to skillet; season with salt and pepper.
Sprinkle breadcrumbs mixture evenly over each piece.
Place skillet in oven.
Bake until fish is barely opaque in thickest part, 10 to 12 minutes.
Serves 4.
