Brioche Crusted Flounder Recipe

Prepare brioche crumb

Tear the day-old brioche into pieces and pulse in a food processor until coarse crumbs form (about 1.5 cups). Transfer to a bowl and stir in melted butter, lemon zest, chopped parsley, 1 tsp salt, and 1/2 tsp pepper until evenly combined and slightly moistened.

Prep fillets

Pat the flounder fillets dry with paper towels. Brush both sides very lightly with olive oil and season lightly with a pinch of salt and pepper. Place fillets on a work surface, skin side down if skin is present; if completely skinless, place on parchment-lined sheet.

Apply crust

Press a generous layer of the brioche crumb mixture onto the top surface of each fillet (about 3–4 tbs crumb per fillet), pressing gently so the crumbs adhere and form an even crust about 3–4 mm thick.

Cook fillets

Preheat oven to 400°F (205°C). Heat a 10–12 inch ovenproof skillet over medium-high heat. Add 1 tbs butter and let it foam. When butter is lightly browning, add fillets, crust-side down first and sear for 1–1.5 minutes until golden (use a spatula and press gently so crust makes contact). Flip fillets so crust is up and transfer skillet to the preheated oven. Roast 6–8 minutes until fish is opaque and flakes easily (timing depends on thickness). Internal temperature should reach about 125–130°F (52–55°C) for delicate flounder. Remove skillet and tent loosely with foil while finishing vegetables.

Make glaze

While fillets roast, combine 1.5 cups dashi, 1 tbs soy sauce, 1 tbs mirin, and 1/2 tsp sugar in a small saucepan and bring to a gentle simmer over medium heat.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering dashi and cook 1–2 minutes until slightly thickened to a glossy glaze. Reduce heat to low and keep warm. Taste and adjust seasoning—add a pinch more sugar or soy if needed.

Finish

If desired, brush a thin layer of the warm dashi glaze over the crusted top of each fillet just before serving (this adds sheen and a subtle umami finish).

Sauté shiitake and cabbage

In a medium skillet over medium heat, melt 1 tbs butter with 1/2 tsp sesame oil. Add sliced shiitake and sauté 2–3 minutes until they begin to brown. Add Wakefield cabbage and cook, stirring, 3–4 minutes until cabbage is tender-crisp.

Add peas and season

Stir in Austrian green peas and cook 1–2 minutes until heated through. Season vegetables with 1/2 tsp salt and 1/4 tsp white pepper. If the mixture seems dry, add a splash (1–2 tbs) of dashi or water and cook off for 30 seconds to keep the vegetables glossy.

Plate and garnish

Divide the warm vegetables among four plates as a bed. Place a brioche-crusted flounder fillet on top of each bed. Spoon a small pool of dashi glaze around (not over) the crust to keep crust crisp. Finish with sliced scallions and microgreens or shiso leaves for brightness.