A tender, flaky flounder fillet topped with a crisp, savory garlic‑Parmesan crust—light, elegant, and perfect for a quick seafood dinner.

4 flounder fillets (about 4–6 oz each)

2 Tbsp unsalted butter, melted

3 garlic cloves, finely minced

⅓ cup grated Parmesan cheese

2 Tbsp breadcrumbs (Italian-style or plain)

1 Tbsp fresh parsley, finely chopped

½ tsp dried oregano

¼ tsp salt (or to taste)

⅛ tsp black pepper

1 lemon, cut into wedges (for serving)

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Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease.

Pat flounder fillets dry with paper towels and arrange on the prepared sheet.

In a small bowl, mix melted butter and minced garlic. Brush the mixture evenly over each fillet.

In another bowl, combine Parmesan, breadcrumbs, parsley, oregano, salt, and pepper.

Sprinkle the breadcrumb–Parmesan mixture evenly over each fillet, pressing gently to adhere.

Bake for 10–12 minutes, or until fish is opaque and flakes easily with a fork (internal temperature ~145 °F/63 °C).

Optional: broil for 1–2 minutes at the end to deepen the crust—watch closely to avoid burning.

Remove from oven, let rest 2 minutes, then serve hot with lemon wedges alongside.