Herbed Parmesan Panko
Baked Flounder
Orca Bay
½ cup panko bread crumbs
¼ cup shredded
Parmesan cheese
2 teaspoons dried
Italian herb blend
Salt and pepper
2 tablespoons butter
4 Orca Bay Seafoods frozen
flounder fillets, thawed
Parsley or thyme sprigs,
for garnish
Preheat oven to 375°F.
In a shallow pan, mix panko, Parmesan and
herbs. Season to taste with salt and pepper.
Melt butter on a large plate (about 1 minute
on high in most microwaves).
Pat flounder fillets dry. Dip both sides in melted
butter, then coat both sides with the panko
mixture, pressing down to help the crumbs
adhere. Lay the coated fillets on a baking sheet.
Bake for 14-15 minutes, or until the coating is
just starting to turn a light brown and the fish
is flaky. Garnish with parsley or thyme sprigs
and serve immediately. Makes 4 servings.
Miso-Glazed Halibut with
Rosemary Roasted Potatoes
S.M. Products ( BC) Ltd.
¼ cup low-sodium
white miso paste
1 teaspoon brown sugar
½ cup sake
4 6-ounce halibut fillets
¼ cup olive oil
Sea salt and freshly
ground pepper
Preheat oven to 400°F.
Prepare the potatoes: In a large bowl, toss all the
ingredients together until evenly combined.
Place on a baking sheet and bake for 20 minutes.
Remove from the oven and gently toss and turn
the potatoes. Roast for another 20 minutes, or
until golden brown and tender.
Meanwhile, blend miso paste, brown sugar and
sake in a small bowl.
Coat halibut fillets with oil and season to taste
with salt and pepper. Sear the halibut in a nonstick pan over medium-high to high heat, about
2 minutes per side. Transfer to a lightly oiled
baking sheet and spread the miso mixture on top.
Bake for 15 minutes, or until flaky and opaque
in the center. Makes 4 servings.
ROSEMARY ROASTED
POTATOES
1½ pounds small new
potatoes, halved
¼ cup olive oil
¼ cup freshly grated
Parmesan cheese
(optional)
3 garlic cloves, minced
1 tablespoon fresh or
dried rosemary leaves
Sea salt and freshly
ground pepper to taste
