Easy Garlic Parmesan Flounder (Print version)
Tender baked flounder with a crisp garlic Parmesan panko topping, lemon, and parsley in about 25 minutes.
# Ingredients:
For the fish
01 -
4 flounder fillets, about 1 1/4 lb (565 g) total
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon olive oil, for the pan
For the garlic Parmesan crust
05 -
1/2 cup (50 g) freshly grated Parmesan cheese
06 -
1/4 cup (25 g) panko breadcrumbs
07 -
4 cloves garlic, finely minced
08 -
1 lemon, zested and juiced
09 -
2 tablespoons olive oil
10 -
2 tablespoons chopped fresh parsley, plus more for serving
# Instructions:
01 -
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper and brush it with 1 tablespoon olive oil.
02 -
Pat the flounder fillets very dry. Place them on the prepared pan and season both sides with salt and pepper.
03 -
In a shallow bowl, stir together Parmesan, panko, garlic, lemon zest, 2 tablespoons olive oil, and parsley until the crumbs are lightly moistened.
04 -
Press the garlic Parmesan mixture evenly over the tops of the fillets. Keep the layer thin so the fish cooks evenly.
05 -
Bake for 12-15 minutes, until the fish is opaque, flakes easily with a fork, and reaches 145 F. Squeeze lemon juice over the hot fish and garnish with more parsley.
# Good to know:
01 -
Best served immediately while the topping is crisp.
02 -
Thin fillets may cook faster, so begin checking at 10-12 minutes.
03 -
Use freshly grated Parmesan for the best browning and flavor.