Flounder fillets are delicate and mild tasting. They remain wonderfully moist and flaky when just cooked through.
My favorite technique is to bake them topped with light and crispy Japanese style panko style breading. Panko is coarse ground crustless white bread. Flavor is less pronounced than traditional breadcrumb but is available pre-seasoned, with herbs, spices and some parmigiana. This recipe further enhances panko with lots more parmigiana. I also enjoy adding fresh chopped parsley and the richness of butter.
Parmigiana tends to aid browning making it especially perfect applying topping to thinner fillets.
Serving size for flounder is about ½ pound per person. Being Italian, for usually unfounded fear of not making enough, I increase volume up to ¾ pounds per person. Each fillet averages about ¼ pound raw.
Recipe can easily be scaled up or down using the same ratio of 3 parts panko to 2 parts parmigiana. Each fillet averages about ¼ pound raw; butter and parsley proportionally.