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Parmesan Crumb-Crusted Flounder Bake

Get ready to delight your family with Parmesan Crumb-Crusted Flounder Bake - a quick and tantalizing seafood dish. The flounder fillets are seasoned perfectly, topped with a blend of crispy breadcrumbs and tangy Parmesan cheese, then baked to golden perfection in under 30 minutes. Paired with a refr...
5
25 min
TOTAL TIME
594
CALORIES
$3.11
PER SERVING
Parmesan Crumb-Crusted Flounder Bake
Ingredients
MAIN
4 SERVINGS
Pepper
1/2 tsp pepper
Parmesan Cheese
3/4 cup parmesan cheese
freshly grated
Unsalted Butter
4 tbsp unsalted butter
melted
Flounder Fillets
4 whole flounder fillets
Salt
1 tsp salt
Fresh Bread Crumbs
1/2 cup fresh bread crumbs
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
SALAD
Salt
1/2 tsp salt
Cucumbers
2 large cucumbers
thinly sliced
Red Wine Vinegar
1/4 cup red wine vinegar
Sugar
2 tbsp sugar
Directions
MAIN
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Preheat the oven to 425 degrees Fahrenheit.
2
In a baking dish, arrange the 4 flounder fillets and season each piece with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper.
3
In a mixing bowl, combine the 3/4 cup freshly grated Parmesan cheese, 1/2 cup fresh bread crumbs, 4 tablespoons melted unsalted butter, and 2 tablespoons extra-virgin olive oil. Mix until well combined.
4
Sprinkle the Parmesan-breadcrumb mixture evenly over all the seasoned fillets, ensuring each piece is well coated.
5
Place the baking dish in the preheated oven and bake for 15 minutes or until the fish is cooked through and the topping is golden brown.
6
Remove from the oven and let it sit for 5 minutes before serving.
SALAD
7
While the fish is baking, prepare the cucumber salad by combining 2 large thinly sliced cucumbers, 1/4 cup red wine vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt in a bowl. Toss well to mix.
8
Serve the baked flounder hot with the refreshing cucumber salad on the side.
Health Info
Macros
26g
CARBS
36g
FAT
40g
PROTEIN
Contains these allergens
MILK
FISH
WHEAT
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Frequently Asked Questions
How do I make a gluten-free crumb crust?
Can I add flavors to my crumb crust?
Why is my crumb crust falling apart?
Why is my crumb crust hard?
Do I need to pre-bake my crumb crust?
Can I use any type of cookie for my crumb crust?
Do I have to use butter for my crumb crust?
The crust is sticking to my pan, what should I do?
Can I freeze my crumb crust?
Why is my crust soggy?