Baked Flounder with Panko and Parmesan: A Crispy Seafood Classic

Baked Flounder with Panko and Parmesan

Baked flounder with panko and Parmesan is a beloved seafood recipe that delivers both crispiness and rich flavor in every bite. This simple yet elegant dish showcases tender flounder fillets under a golden, buttery crust, offering a delicious way to enjoy fish with minimal effort and maximum reward. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing centerpiece, this recipe delivers restaurant-quality results right from your oven.

Why You’ll Love This Recipe

• Speedy Preparation: The entire dish is ready in less than 30 minutes, with only 15 to 20 minutes of baking.
• Crispy Topping: The combination of panko breadcrumbs and Parmesan cheese creates a crunchy, savory crust.
• Minimal Ingredients: Uses just a handful of pantry staples for a flavor-packed result.
• Easy Cleanup: Baked on a single baking dish with no frying or excess oil.
• Versatile: Works with other white fish if flounder isn’t available.

Ingredients

This recipe uses basic ingredients to deliver a dish that’s both simple and impressive. Here’s what you’ll need:

• 4 (4-ounce) flounder fillets
• 4 tablespoons butter, melted (divided)
• 1 cup panko bread crumbs
• 2/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1 pinch dried thyme
• Ground black pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a large, shallow baking dish to prevent sticking.
2. Arrange the flounder fillets in a single layer in the prepared baking dish. Brush the fillets with 1 tablespoon of the melted butter.
3. Make the topping: In a bowl, combine the remaining 3 tablespoons melted butter, panko bread crumbs, Parmesan cheese, salt, thyme, and a few grinds of black pepper. Toss to coat evenly.
4. Top the fillets: Sprinkle the panko-Parmesan mixture over the fillets, pressing gently to adhere.
5. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
6. Serve: Use a thin spatula to carefully transfer each fillet to a plate. Serve immediately, garnished with fresh herbs or lemon wedges if desired.

Nutrition Facts

Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Expert Tips for Perfect Baked Flounder

• Pick Fresh Fillets: Choose firm, translucent fillets for best texture and flavor. Thawed frozen fillets also work well if fresh isn’t available.
• Don’t Overbake: Flounder is delicate; overcooking can dry it out. Bake just until it flakes easily with a fork.
• Add Zest: A squeeze of fresh lemon juice brightens the flavors and cuts through richness.
• Substitution-Friendly: This topping works with cod, tilapia, or sole if flounder is hard to find.

Flavor Variations and Add-Ons

• Herb Crust: Add chopped fresh herbs like parsley, dill, or basil to the panko mix.
• Spicy Kick: Sprinkle in a pinch of cayenne pepper or smoked paprika for heat and smokiness.
• Lemon Zest: Mix grated lemon zest into the topping for extra citrus flavor.
• Garlic Lovers: Add minced garlic to the melted butter before mixing with breadcrumbs.

Serving Suggestions

This baked flounder pairs beautifully with an array of sides for a balanced and vibrant meal. Consider:

• Simple Salads: Mixed greens with vinaigrette.
• Roasted Vegetables: Asparagus, broccoli, or carrots complement the savory crust.
• Rice or Quinoa: Light grains soak up extra butter and topping flavors.
• Lemon Wedges: For squeezing over just before serving.
• Crusty Bread: Perfect for scooping up any crispy crumbs left behind.

Storing and Reheating Leftovers

• Refrigerate: Store cooled leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a 300°F oven for 8–10 minutes until heated through and topping is crispy again; avoid microwaving to prevent sogginess.
• Freezing: Not recommended, as the topping may become soft upon thawing.

Frequently Asked Questions (FAQs)

Q: Can I use other fish besides flounder?

A: Yes! Thin, mild white fish like sole, tilapia, or cod fillets work well with the panko-Parmesan crust if flounder isn’t available.

Q: Is this recipe gluten-free?

A: No, as written, the recipe uses regular panko bread crumbs. However, you can use gluten-free panko for a suitable alternative.

Q: How do I know when the fish is done?

A: The fillets are ready when they flake easily with a fork and have reached an internal temperature of 145°F (63°C). The crust should be golden and crisp.

Q: Can I add cheese other than Parmesan?

A: Parmesan is preferred for its sharp, nutty flavor and ability to crisp up well. You can mix in a small amount of Romano or Pecorino for variety, but avoid soft cheeses in the crust mixture.

Q: What can I do if I don’t have panko?

A: Regular breadcrumbs can be substituted, but panko gives the crispiest and lightest texture. For a homemade version, pulse stale bread in a food processor and toast until dry and flaky.

Ask the Community

Looking for tips, substitutions, or want to share your own twist on this dish? Join online recipe communities or comment sections to connect, ask questions, and discover even more ways to make this recipe your own.

User Reviews Snapshot

This recipe is a community favorite with hundreds of enthusiastic reviews. Home cooks praise its ease of preparation, delicate flavor, and the irresistible crunch of the topping. Consistent five-star ratings attest to its reliability and family-friendly appeal. Many reviewers note that even those typically skeptical of fish dishes find themselves reaching for seconds!

Watch and Learn: Video Guide

For a visual walkthrough and pro tips on achieving the perfect crust, check out step-by-step cooking videos available through popular recipe sites and video platforms. These videos highlight techniques for prepping the fish, coating evenly, and baking to the ideal golden finish.

Conclusion

Baked Flounder with Panko and Parmesan is a standout seafood recipe that belongs on your dinner rotation. With its short ingredient list, quick prep, and crowd-pleasing flavor, it makes wholesome, elegant meals accessible for any home cook. Serve it alongside your favorite sides for a meal guaranteed to impress—every crispy, flaky bite is a testament to the magic of simple, quality ingredients baked to perfection.

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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