I bake tender flounder fillets topped with a crisp, garlicky Parmesan crust. The result is flaky, flavorful fish with a satisfying crunch—simple, elegant, and perfect for easy weeknight dinners.

Garlic Parmesan Flounder

Why You’ll Love This Recipe

I love how this recipe requires minimal fuss yet delivers big flavor. The combination of Parmesan, breadcrumbs, garlic, and olive oil gives a restaurant-quality finish. It’s quick, crowd-pleasing, and versatile for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 flounder fillets (about 2 lb total)
Kosher salt and freshly ground black pepper
¼ cup extra‑virgin olive oil (or 2 Tbsp oil + 2 Tbsp melted butter)
½ cup freshly grated Parmesan cheese
¼ cup breadcrumbs (preferably panko or coarse fresh breadcrumbs)
4 garlic cloves, minced
Zest and juice of 1 lemon
Optional garnish: chopped fresh parsley

directions

Preheat oven to 425 °F and line a baking sheet or dish with parchment or lightly grease it.
Pat the fillets dry and season both sides with salt and pepper.
In a bowl, combine Parmesan, breadcrumbs, minced garlic, lemon zest, and a drizzle of olive oil (plus melted butter if using) until evenly coated.
Place fillets on the tray, drizzle with remaining oil (or lemon juice), then press the Parmesan mixture onto the top of each fillet.
Bake for about 15–20 minutes, or until fish flakes easily and crust turns golden.
Remove from oven, squeeze fresh lemon juice over the fillets, garnish with parsley, and serve immediately.

Servings and timing

Servings: 4 fillets
Prep time: ~10 minutes
Cook time: 15–20 minutes
Total time: ~25–30 minutes

Variations

Swap breadcrumbs for all-Parmesan crust to skip the gluten while retaining crunch Delish.
Use fresh breadcrumbs by pulsing crustless bread for extra texture.
Mix in herbs like basil or thyme for added flavor depth .
Substitute fillets with other mild white fish such as cod, snapper, or sole—just adjust cooking time if thicker.

storage/reheating

Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm in a 325 °F oven for about 10 minutes to preserve crispness.
Freeze: While the crust softens after thawing, it’s best to enjoy this dish fresh.

FAQs

What other fish can I use?

I often substitute flounder with other thin, mild white fish like sole, cod, halibut, or snapper—watch cook time for thicker fillets.

How do I avoid soggy crust?

I pat fillets dry, bake at a high temperature, and press the crust firmly so it crisps up nicely rather than steams.

Do I need both butter and olive oil?

You can use just olive oil, but a bit of melted butter gives the crust richer flavor and better browning.

Can I prep ahead?

Yes—I assemble the crust on fillets, cover them, and refrigerate for a couple of hours before baking for fresh warmth.

Is this gluten-free?

Not as written (due to breadcrumbs). For gluten-free, use gluten-free breadcrumbs or double the Parmesan and skip the floury crust.

Conclusion

This Garlic Parmesan Flounder is a delightful mix of crisp and tender textures with bright lemon and garlic notes. It’s quick, elegant, and adaptable—sure to become a staple whenever I want a fancy-feeling meal without fuss.