Parmesan Crusted Flounder
Mild flounder fillets coated in a garlic, lemon, and parmesan crumb topping and baked until golden.
Equipment
- Baking tray
- Parchment paper
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 4 flounder fillets about 5 ounces each, or tilapia
- 1 cup grated parmesan cheese freshly grated if possible
- 1 cup breadcrumbs any type
- 2 cloves garlic minced
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp butter melted
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F and line a tray with parchment or foil.
- Dry. Pat the flounder fillets dry and set them on the tray.
- Mix. Stir the parmesan, breadcrumbs, garlic, lemon zest, lemon juice, butter, salt, and pepper together.
- Top and bake. Press the mixture over each fillet and bake about 15 minutes until the fish flakes and reaches 145 F.
- Broil. Broil 1 minute for extra crunch, watching closely.
Notes
Substitutions: Use tilapia in place of flounder and panko in place of regular breadcrumbs.
Tips: Press the topping on firmly and avoid overbaking the thin fillets.
Storage: Refrigerate up to 3 days. Freezing is not recommended.
Nutrition is calculated per fillet with its share of the topping.