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Parmesan Herb Baked Flounder recipe
Cooking Light, JANUARY 2004
Yeah, not so much. Either there wasn’t enough mayo or there wasn’t the right kind of parm, but the mayo that you “spread” on the fish wasn’t spreadable. It was a paste. So, I added more mayo. It tasted like fish salad and not parmesan herb baked flounder. I probably won’t make this recipe again. It was just not good.
Measuring cups and spoons
Small bowl
Baking sheet
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