Uncooked flounder fillet(s)
1 pound(s), 4 (4-oz) fillets
1 large, whipped until stiff
Grated Parmesan cheese
1 Tbsp, finely chopped (or 1 tsp dried thyme)
½ medium, cut into 4 wedges
- Rinse the fish; pat dry. Place the fish on a plate and spread both sides with the mustard; dip into the egg white.
- In a medium bowl, combine the cornmeal, cheese, thyme, salt, and black pepper; dust the fish with the cornmeal mixture, making sure to cover both sides.
- Coat a large ovenproof skillet with cooking spray and heat over medium to medium-high. Add the oil and heat until shimmering. Cook the fish for 2 to 3 minutes on 1 side; flip and continue to cook until done on the other side, 2 to 3 minutes more. Serve the fish with the lemon wedges.
- Per serving: 1 fish fillet