Reviewer:

Reviewed: May 8, 2012

I thought this was outstanding, very subtle flavors. I did reduce the butter by half and it was still plenty. Really enjoyed this!

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dwcooks

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Reviewed: May 5, 2012

Had a freezer full of fish and no idea what to do with it to break the monotony of oven baked. This dish is fantastic!!!!

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Barbiek11

Reviewed: Apr. 24, 2012

Fantastic and easy. Used exact ingredients listed - baked in the oven as someone suggested (do the first step, bake at 350 for 10 mins, then add the cheese mixture and broil). The only thing I would say is if you're going to broil at the end, keep a close eye on it - after about 2 or 3 minutes, it was done.

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philamom

Reviewed: Apr. 23, 2012

Tasted great to us. Definately a way to enjoy flounder at home that you're not likely to find at a restaurant.

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BarrettdaCook

Reviewed: Apr. 20, 2012

used Shallots in place of green onion, will use a little less Parm then recipe calls for next time

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mbezinski

Reviewed: Apr. 20, 2012

its amazing how something so simple can taste sooooo good. i admit my scepticism when i read it, but now i believe! i did exactly, only because i didnt have scallions, and thought they were more for color, i substituted for chopped green peppers-about 1 tbs. perfect

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Jen

Reviewed: Apr. 17, 2012

My family really enjoyed this dish and with three teenage sons, that's saying something. I baked it and it was fine. I will definately make this again.

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Curly

Reviewed: Apr. 16, 2012

Simply delicious. This was a last minute meal - and I did have to make adjustments and went off the last few reviews, as well. Instead of butter, I used olive oil. I didn't have any Parmesan cheese, used shredded Swiss. No green onions, I just finely chopped a few rings of Yellow onions. Backed off the mayo just a bit, and used fat free sour cream to equal the 3TBSP. Pinch of Herbes de provence, Cooked at 350 for 10 minutes then added the topping along with a bit of Panko breadcrumbs and broiled until lightly browned and OMgosh...... this was a great dish !!! A definite keeper in my MacGourmet cookbook. THANK YOU!!!

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