1½ lb flounder or sole fillets1 Tbsp real mayonnaise
1 cup sliced almonds
½ cup Japanese Panco breadcrumbs
4 Tbsp butter, melted
1 Tbsp minced parsley
pinch of Kosher salt
Preheat oven to 350F. Lay out fish fillets on a baking sheet sprayed with canola oil. Dry top of fish with a paper towel and spread the mayonnaise evenly on the fish. In a bowl, mix the almonds, bread crumbs, butter, parsley and salt. Evenly distribute on top of fish. Bake for 25-30 minutes.
Serves 4.
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