Baked Flounder with Panko and Parmesan

This flounder recipe is simple and tasty. Serve with vegetables, a tossed salad, or rice.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1328.6 kcal

Equipment

1 Large Shallow Baking Dish
1 Small Mixing Bowl
1 Pastry Brush For buttering the fish
1 Thin Spatula For carefully transferring cooked fish
1 Whisk For combining dry ingredients

Ingredients

Main

4 4 ounce flounder fillets
4 tablespoons butter melted, divided
1 cup panko bread crumbs
⅔ cup grated Parmesan cheese
½ teaspoon salt
1 pinch dried thyme
ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
Lay flounder fillets in the prepared baking dish and brush with 1 tablespoon butter. Dotdash Meredith Food Studios
Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, thyme, and pepper in a bowl; sprinkle over flounder and pat down lightly. Dotdash Meredith Food Studios
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Dotdash Meredith Food Studios
Carefully transfer fillets to a plate with a thin spatula. DOTDASH MEREDITH FOOD STUDIOS

Notes

1. Always start with fresh, high-quality flounder fillets and pat them thoroughly dry before preparing. This ensures the panko crust adheres well and crisps beautifully. 2. For an even richer flavor and a touch of acidity, a squeeze of fresh lemon juice over the fillets after baking will brighten the dish considerably. 3. Avoid overcooking the flounder; it's a delicate fish that dries out quickly. Begin checking for doneness around the 12-minute mark; it should flake easily but remain moist. 4. Consider adding a pinch of garlic powder or a finely minced fresh herb like parsley or dill to the panko mixture for an elevated aromatic profile. 5. Ensure the panko mixture is evenly distributed and lightly pressed onto the fish for a consistent, golden crust.