Baked Flounder Fillets Topped with Seasoned Panko Breadcrumbs, Parmigiana, and Butter

Baked Flounder Fillets Topped with Seasoned Panko Breadcrumbs, Parmigiana, and Butter
Chef's notes

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.

No items found.

Baked Flounder Fillets Topped with Seasoned Panko Breadcrumbs, Parmigiana, and Butter

Ingredients

  • 10-12 flounder fillets about 1/4 lds. each
  • 1 stick (4-oz.) melted butter
  • 3-cups seasoned Panko breadcrumbs
  • 2 cup grated parmigiana cheese
  • ¼ cup chopped parsley, more for garnish 

Instructions

  1. Rinse and dry fillets.

  2. In a bowl mix panko and parmigiana cheese.

  3. Brush rimmed cookie sheet with butter. Also brush fillets with butter.

  4. Toss topping with remaining butter. Sprinkle mixture evenly over fillets. Place in the center of a preheated 400° direct heat oven or 375° convection.

  5. Remove from oven as soon as fish is flaky and breadcrumbs lightly browned, about 10-12 minutes. Don’t overcook.

  6. Garnish with additional parsley if you’d like
No items found.

You Might Also Enjoy