Smoked Paprika Parmesan Fish

We buy fresh fish from Shore Catch every Saturday, so we’re always on the lookout for new fish recipes to try. I was intrigued by this recipe for Smoked Paprika-Parmesan Fish with Sautéed Greens from The Kitchn, since we love smoked paprika and it would give us an excuse to get flounder instead of our usual cod. It’s also not often that you see a fish recipe using cheese, so we thought that would be interesting as well.

The recipe calls for 4 thin fish fillets such as tilapia, flounder, or grouper. I think it would be brilliant with tilapia, but alas, while tilapia was cheap and easy to come by on the west coast, it’s not as common here. Shore Catch usually has flounder at the Rittenhouse Farmers’ Market, so we went with that instead.

First, we seasoned the fish fillets with salt and pepper, then cooked them in a skillet in 3 tbsp butter for 3 minutes. We flipped the fish over and transferred them to a foil-lined baking sheet and sprinkled each fillet with a mixture of smoked paprika, cayenne pepper, and grated parmesan cheese. This went into the broiler for about 3 more minutes, until the cheese was bubbling. We took the fish out and put it on a warm plate and covered with foil while we prepared the rest of the recipe.

We returned the skillet to the stovetop and added 2 tbsp lemon juice to the remaining butter. We poured all but 1 tbsp into a dish to use as a brown butter sauce for later. With the 1 tbsp remaining butter in the skillet, we added some garlic and red pepper flakes, then sautéed some chopped kale. When the greens were done, we added 1 tbsp red wine vinegar.

We served the fish with the greens on the side, drizzled with the brown butter sauce. It was a very tasty flavor combination, though the flounder is so delicate it’s hard to keep it from falling apart.

On a different night, we tried a variation of the recipe with cod, but it definitely worked better in its original carnation with the thinner fish.