Lemon Flounder Romano

1 flounder
salt and freshly ground black pepper to taste
½ tsp dried oregano
½ tsp garlic powder
¼ cup all-purpose flour
2 large eggs
2 Tbsp water
¾ cup Italian-style panko breadcrumbs
¼ cup olive oil
¾ cup shredded mozzarella cheese
⅓ cup grated Romano cheese
2 1/2 tsp chopped fresh parsley (reserve ½ tsp for garnishing)
2 tsp lemon zest
4 large lemon wedges

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper.

Pat flounder dry with paper towels.

Place flounder on large section of paper towel on the counter. Season both sides with salt, pepper, oregano, and garlic powder. Coat both sides lightly with flour.

Whisk eggs and water together and spread evenly on a large cooking sheet. Dip floured flounder in egg wash, both sides.

Combine panko and breadcrumbs. Dredge flounder in mixture to coat evenly, both sides.  

Place flounder on an oiled cooking sheet and bake for 20 minutes.

While flounder is baking, combine mozzarella cheese, Romano cheese, parsley, and lemon zest.

After baking for 20 minutes, remove flounder from oven and cover evenly with cheese mixture. Place back in oven on broil for about 3 to 4 minutes or until golden brown.

Garnish with parsley and serve with lemon wedges.

Serve with a Lemon Caper Tartar Sauce

Lemon-Caper Tartar Sauce

1/2 cup Hellmann mayonnaise
1 small dill pickle, chopped very small (about 3 tablespoons)
1 Tbsp fresh lemon juice, plus more to taste
1 Tbsp capers, chopped, (optional)
1 Tbsp chopped fresh dill or 1 teaspoon dried dill
1/2 to 1 tsp Worcestershire sauce
Salt and fresh ground black pepper to taste

Directions

Combine the mayonnaise, pickles, lemon juice, capers, dill, and Worcestershire sauce in a small bowl and stir until well blended and creamy.

Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best combination of flavors, cover and store in refrigerator for at least 30 minutes.