Ingredients:

  • 4 Flounder Fillets (approx. 5–6 oz each), skin removed and dried
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, melted
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 Tbsp Lemon Zest (zest of 1 large lemon)
  • 3 Tbsp Fresh Flat-leaf Parsley, finely chopped
  • 1 large clove Garlic, finely minced
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Fresh Lemon Juice

Instructions:

  1. Preheat the Oven: Set the oven temperature to 400°F / 200°C (Gas Mark 6).
  2. Prepare the Pan and Fish: Lightly oil a baking dish or sheet pan with 1 tablespoon of olive oil. Pat the flounder fillets completely dry using paper towels. Arrange the fillets on the prepared pan. Season lightly with half of the salt and pepper.
  3. Melt Butter and Combine Crumb: Melt the 4 tablespoons of butter. In a separate mixing bowl, combine the Panko breadcrumbs, Parmesan cheese, lemon zest, chopped parsley, minced garlic, and the remaining salt and pepper. Toss well to distribute the seasonings evenly.
  4. Add Butter to Crumb: Pour the melted butter over the breadcrumb mixture. Toss with a fork until all the Panko is moistened and resembles coarse, wet sand.
  5. Top the Fish and Bake: Evenly divide the crumb mixture among the four flounder fillets. Gently press the topping down slightly onto the fish to ensure it adheres during baking. Place the pan in the preheated oven and bake for 12 to 15 minutes.
  6. Check for Doneness: The fish is cooked when the topping is golden brown, bubbly, and the fish flakes easily when pressed gently with a fork (internal temperature should register 145°F or 63°C).
  7. Rest and Finish: Carefully remove the pan from the oven. Drizzle the fresh lemon juice evenly over the baked fillets. Serve immediately.