Baked Flounder With Buttery Parmesan Bread Crumbs
Looking for an easy flounder recipe that brings out the best flavors of this mild white fish? Look no further than this Baked Flounder with Parmesan Lemon Bread Crumbs recipe. This seafood dish boasts a delicate fish fillet topped with a crispy crust made from a simple mixture of melted butter, garlic, parmesan and the perfect amount of crunch from panko breadcrumbs.
Why This Flounder Recipe is the Best
- Fast. In under 20 minutes you can have a beautiful fish fillet on the table.
- Simple Ingredients.
- Crispy Fish without a heavy batter.
In just a short cooking time, your flounder filet will be transformed into a delicious main course for a busy weeknight dinner. It has quickly become one of our favorite fish recipes.
This lighter fish pairs well alongside a variety of quick and simple side dishes. Serve it with sautéed green beans, a crispy Cucumber Onion Vinegar Salad, a crunchy Chinese Coleslaw. Or pair it with a fluffy Jasmine Rice and a simple green salad or steamed vegetables..
Ingredients
- Flounder filets: You can use fresh or frozen filets. If using frozen fish fillets, defrost them overnight in the refrigerator or place them under cold water in the sink.
- Bread crumbs: Fresh bread crumbs or Panko bread crumbs work equally well.
- Topping blend: Parmesan cheese, melted butter, lemon juice, salt, and pepper. These basic components harmonize to deliver a burst of flavor and texture.
What Does Flounder Taste Like
Flounder is a mild white fish with a subtle mild flavor. It pairs perfectly with the citrusy notes of lemon and the savory kick of Parmesan cheese. The breadcrumbs add a nice crispy crust without being overpowering.
There is no reason to soak these filets in milk, as they are not fishy tasting. Flounder also doesn’t need a lot of toppings or breading to make it taste terrific. This easy fish recipe allows the delicate fish to shine through while infusing it with crisp, fresh flavors.
Variations
Add zucchini. Slice fresh zucchini and then cut slices into half rounds. Toss slices with olive oil, minced garlic and lemon zest.
Sweet onions. Slice onions such as Vidalia into thin slices and in half rounds. Separate the rings and toss in the the zucchini.
Mince one clove of garlic and add it to the breading mixture for a delicious lemon garlic flavor. If you have ready-minced garlic, use 1/2 of a teaspoon.
Tip
If you are adding extra vegetables to the dish, you will need more cooking surface. You want space between the ingredients to give them their crispiness. In place of a quarter sheet pan, use a larger one. Still only one pan to clean, but with a complete meal.
Substitutes
- While flounder is the recommended fish for this recipe, mild alternatives like Dover sole, halibut or barramundi can be used as substitutes.
- You can also use other mild tasting fish such as cod or halibut, but they are usually thicker. So, you will have to increase the cooking time slightly.
- Replace the butter with olive oil. Or exchange part of the butter for olive oil. The taste won’t be as rich and the breadcrumbs will not brown as nicely. However, it is a healthier alternative.
How to Make Baked Flounder
- Start by preheating your oven to 425°F.
- Pat the flounder filets dry with paper towels. This helps the fish get crispy and achieve a flaky texture during baking.
- Arrange the fish filets on a quarter sheet pan, without overlapping, and season with kosher salt and black pepper..
- In a small bowl, combine the fresh grated Parmesan, the breadcrumbs, the melted butter, the olive oil, and a touch of lemon juice. Sprinkle each filet with the mixture.
- Bake the flounder in the preheated oven until the fish flakes easily when tested with a fork and the topping turns a golden brown. This will take only about 15 minutes.
- Let the flounder filets rest 5 minutes before serving. Garnish with lemon wedges.
To make fresh breadcrumbs:
You can use bread you already have on hand. I would not use breads with heavy seeds or nuts. Remove the crusts and cut the bread into cubes. Pulse the cubes in a food processor until coarse crumbs are formed.
The recipe uses fresh breadcrumbs. If you are using Panko crumbs, reduce the amount by one-fourth.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, use the oven or air fryer to maintain the crispy crust. Reheat them in a 300 degree oven for about 5 minutes or until heated through.
Frequently Asked Questions
What is the best way to eat flounder?
How is flounder traditionally cooked?
Is flounder a good fish to eat?
How do you cook flounder so it doesn’t taste fishy?
Should you rinse flounder before cooking it?
Why do you soak flounder in milk?
This Baked Flounder with Parmesan Panko recipe is more than just a meal – it’s an invitation to savor the simple elegance of fresh fish elevated by a harmonious blend of flavors. It’s a dish that effortlessly makes its way onto your list of favorite recipes, offering the perfect combination of ease and taste.
Baked Flounder With Buttery Parmesan Bread Crumbs
Ingredients
- 4 flounder fillets 2 pounds total
- Kosher salt and freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- ½ cup coarse fresh bread crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 425°F.
- Place the flounder pieces on a foil-lined sheet pan. Do not crowd the pieces. Season them with salt and pepper.
- In a medium bowl, mix the Parmesan, breadcrumbs, melted butter, and olive oil. Sprinkle the breadcrumb mixture over the fillets.
- Bake for 15 minutes, or until the fish is opaque and flakes easisly when tested with a fork. The topping should be golden.
- Let stand for 5 minutes before serving.
