Ingredients
1/4 c. extra-virgin olive oil
4 fillets flounder
Kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 c. bread crumbs
4 cloves garlic, minced
Juice and zest of 1 lemon
fresh chopped parsley, for garnish (optional)
Preparation
Step 1Preheat oven to 425°. Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper. Step 2On a large plate, combine Parmesan, bread crumbs, garlic, and lemon zest. Season with salt and pepper. Dredge fish in bread crumb mixture, pressing to coat. Step 3Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes. Squeeze a bit more lemon on top and garnish with chopped parsley.
No egg or flour! This recipe relies on the Parmesan, breadcrumbs, and olive oil to create a crispy crust. The parmesan and olive oil help the breadcrumbs adhere to the fish while it bakes, so there’s no need for the traditional standard breading combination of egg and flour. Other kinds of fish you can use This recipe would work well with any thin white fish. Try it with whiting or snapper for an equally delicious dinner. Flounder is on the thinner side, so be sure to note the thickness of the fish if you use another variety. As a good rule of thumb, the fish should flake easily with a fork, and the breading should be crisp and golden brown. If you’re looking to add more seafood into your diet, we’ve definitely got you covered! Keep your fish from sticking Be sure to brush the oil onto the pan so that the surface is coated evenly and completely. For extra security, layer a piece of parchment paper or non-stick foil on the baking tray before brushing with oil. What should I serve with baked flounder? This cheesy, garlicky, flavorful fish would be great with lemony baked potatoes and a classic Caesar salad. Baked flounder will keep in the refrigerator for up to 3 days. Reheat any leftovers in the oven or even an air fryer to re-crisp the breadcrumbs.Editor’s Note: The introduction to this recipe was updated on April 26, 2022, to include more information about the dish. Have you made this yet? Let us know how it went in the comments below!
