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A platter of delicious Baked Haddock fillets with a golden breadcrumb and herb crust, garnished with fresh lemon wedges.

Baked Lemon and Garlic Crusted Flounder

This recipe delivers delicate flounder fillets baked to perfection with a vibrant, crunchy crust of lemon, garlic, herbs, and Parmesan. It's an effortlessly elegant and healthy meal, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Seafood
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the Flounder
  • 4 fillets Flounder approx. 4-6 oz each, fresh or thawed
  • 1 tbsp Olive oil for brushing
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Lemon Garlic Crust
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese finely grated
  • 2 cloves Garlic minced
  • 1 tsp Lemon zest from 1 medium lemon
  • 2 tbsp Fresh parsley chopped
  • 1/2 tsp Dried oregano
  • 2 tbsp Olive oil for the crust mixture
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Lemon Zester

Method
 

Preheat Oven & Prep Baking Sheet
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the Crusting Mixture
  1. In a medium mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, lemon zest, chopped fresh parsley, dried oregano, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix everything thoroughly with a fork until the breadcrumbs are evenly coated and moistened.
Prepare the Flounder
  1. Gently pat the flounder fillets very dry with paper towels. This step is crucial for achieving a crispy crust that adheres well to the fish. Arrange the dried fillets in a single layer on the prepared baking sheet.
Season and Coat
  1. Lightly brush the top side of each flounder fillet with the remaining 1 tablespoon of olive oil. Season the fillets evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Evenly distribute and gently press the lemon garlic panko mixture onto the top of each seasoned flounder fillet. Make sure to create a good, even layer, patting it down slightly to ensure it adheres.
Bake and Serve
  1. Bake for 12-15 minutes, or until the flounder is opaque throughout, flakes easily with a fork, and the crust is golden brown and crispy. Cooking time may vary slightly depending on the thickness of your fillets.
  2. Carefully transfer the baked flounder to individual serving plates. Garnish with extra fresh parsley or lemon wedges, if desired. Serve immediately with your favorite side dishes.

Notes

For an extra golden-brown and crispy crust, you can briefly broil the fish for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning. This recipe also works well with other thin, flaky white fish like tilapia or cod. Leftovers are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 1 day; reheat gently to avoid drying out the fish.