Flounder Olympia with a Panko Crust

 

FlounderOlympiawithPanko©Rhonda Adkins, Montana Food Photorapher

Recently I came into an obscene amount of dill!  I mentioned in my last post (Deviled Ham Stuffed Eggs) that I had been preparing so many dishes with dill that I thought that perhaps McGyver and I might end up being pickled.  I even tried my hand at pickling some radishes and carrots (we’ll have to wait to see how that one plays out).

With so much dill on hand and my irrational fear of wasting anything, I posted on my Facebook page a call for dill recipe ideas. Someone immediately chirped up and boy am I glad!  Michelle suggested a dish called Halibut Olympia, she recommended using lots of shallots and mix a bunch of dill with a mayonnaise sour cream mix.

As fate would have it, I did not have lots of shallots, nor did I have halibut, nor did I have sour cream.  Which meant the recipe was perfect.  You know how us bloggers roll, we would change everything any ways.  I did have flounder, and I had red onion and plain Greek yogurt, all no brainer substitutes.

I did a quick search on the internet for Halibut Olympia to get some portion and cooking time frames, I found this blog post which inspired me to use a panko topping and saute the onions.  In my organic basket there was also a bunch of Swiss Chard which I thought would make a nice bed for my flounder (plus healthify it). I halved the amount of yogurt mayonnaise mix because flounder is not a thick hearty fish like halibut.  I cooked up some new red potatoes and tossed them with butter and dill, then added a salad with a dill vinaigrette which completed the meal.

 

FlounderOlympiawithPanko©Rhonda Adkins

I don’t know the origins of Halibut/Flounder Olympia, and a quick Google search came up with nothing.  Olympia is a derivative from the Ancient Olympic Games which happened every 4 years, or an Olympiad (which became a unit of time).  I happen to have been born in Olympia, Washington so I already felt a kindred connection to the dish. And who knows, maybe some chef in Olympia invented the dish and named it after the city.  Sounds plausible to me. Based on the name’s history I think it even more fitting that I substituted the Greek yogurt for the sour cream. Or perhaps I’m inventing connections that aren’t even there.

Once this dish hit the table, McGyver and I were full of moans, and yums and lip smacking.  I think McGyver had about 3 helpings and snacked on it later COLD, and declared it still delicious.  Hey if fish is good cold and leftover, you know it was a winner to begin with.  The yogurt dill sauce kept the fish moist, the sharpness of the chard went so well with the tang of the dill and the panko adding that bit of texture that this dish needed.

I can assure you that I will not be waiting an Olympiad to make this dish again.  This would be an excellent company dish as you can prepare it a little early then pop it in the oven. But don’t wait for company either, you are missing out if you don’t make this soon.

 

Flounder Olympia with a Panko Crust
Serves 4
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 Tablespoon Olive Oil
  2. 1 bunch Swiss chard, chopped (stems and leaves divided)
  3. 1 red onion, halved then thinly sliced
  4. Kosher Salt and Pepper
  5. Non-stick cooking spray
  6. 1/2 cup plain Greek Yogurt
  7. 1/2 cup Mayonnaise
  8. 1/4 cup chopped fresh dill
  9. 1 pound flounder fillets (fresh or frozen)
  10. All-purpose seasoning salt
  11. 1/3 cup butter, melted
  12. 1 cup panko bread crumbs
Instructions
  1. Preheat oven to 375°F.
  2. In a large saute pan, heat olive oil over medium heat. Saute onions and chard stems for 2 to 3 minutes. Add the chard leaves and salt and pepper, continue to saute until the leaves are wilted and the onion is tender.
  3. Spray a 2 quart casserole or 9 x 9 baking dish with non-stick spray. Cover the bottom evenly with the onion chard mix. Layer the fish on top and season with the seasoning salt.
  4. In a small bowl, mix the yogurt, mayonnaise and dill, spread that over the top of the fish ensuring that all the fish is covered.
  5. Combine the melted butter and panko bread crumbs. Spread out evenly over the top of the yogurt dill mix. Place in the oven on the middle rack and bake 30 to 45 minutes (depending on if the fish was frozen or fresh) or until the fish is cooked through and the panko turns a light golden brown.
The Kitchen Witch http://www.thekitchenwitchblog.com/
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12 Responses to Flounder Olympia with a Panko Crust

  1. Karen April 8, 2013 at 11:43 am #

    Sounds like a dilly of a meal! (Sorry… couldn’t help myself.) A little dill goes a long way for me, but I love the idea of the bed of chard and panko.

    • Giggles April 12, 2013 at 4:29 pm #

      Karen you know I love a pun, no need to apologize would have had to do the same thing myself!

  2. Janice April 8, 2013 at 5:11 pm #

    Sounds delish, Rhonda,
    Plus I enjoyed reading of your process of how you came up with all the substitutions and why you did so. Such creativity with food. . .love it 😉

    • Giggles April 12, 2013 at 4:28 pm #

      Janice, you always say the nicest things.

  3. Sylvia @ reelflavor.com April 10, 2013 at 9:48 am #

    Holy moly! This dish looks delicious and my mouth is watering. I feel like I can’t read the name of the dish without singing it like it’s something super grand and amazing. I’m guessing it really was! I’m going to file this away in the recipe part of my brain for later :). Love the blog btw – so much fun! Let’s be in touch!

    • Giggles April 12, 2013 at 4:28 pm #

      Thanks Sylvia, I’m looking forward to hanging out with each other’s blogs.

  4. Debra April 10, 2013 at 3:55 pm #

    You are so creative. I love dill and I love you worked Swiss chard into the dish too!

    • Giggles April 12, 2013 at 4:27 pm #

      Thanks Debra, it was inspired and I felt pretty healthy eating the chard!

  5. Kitchen Butterfly April 13, 2013 at 7:17 am #

    Oh yes, I love how we bloggers roll – invention is actually the mother of necessity. We invent because we can. Not only because we have to. Because a trip to the store…is sooooooo not necessary when you have your brain on.

    I like it very much!

    • Giggles April 14, 2013 at 12:46 pm #

      Yes, yes you are sooooo right! A trip to the store is not necessary when you have your brain on. Plus it makes for a great challenge.

  6. Lea Ann (Cooking On The Ranch) April 27, 2013 at 2:44 pm #

    I just don’t use dill enough. Sounds like a great recipe.

    • Giggles April 27, 2013 at 5:38 pm #

      Lea Ann, me too. I just don’t use it much but I do love it. Course everyday for weeks…eh, maybe too much dill!