Baked Flounder with Panko and Parmesan Recipe

Name: Baked Flounder with Panko and Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 (4 ounce) flounder fillets; 4 tablespoons butter, melted, divided; 1 cup panko bread crumbs; 0.66666668653488 cup grated Parmesan cheese; 0.5 teaspoon salt; 1 pinch dried thyme; ground black pepper to taste

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

4 (4 ounce) flounder fillets
4 tablespoons butter, melted, divided
1 cup panko bread crumbs
cup grated Parmesan cheese
teaspoon salt
1 pinch dried thyme
Ground black pepper to taste

Directions

Step 1: Preheat the oven to 400F (200C). Lightly grease a large, shallow baking dish.

Step 2: Lay flounder fillets in the prepared baking dish and brush with 1 tablespoon of melted butter.

Step 3: In a separate bowl, combine the remaining 3 tablespoons of melted butter with the bread crumbs, Parmesan cheese, salt, thyme, and black pepper. Mix well.

Step 4: Sprinkle the breadcrumb mixture over the flounder fillets, pressing it down lightly to ensure it sticks.

Step 5: Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork.

Step 6: Carefully transfer the fillets to a plate using a thin spatula. Serve and enjoy!

Nutrition Facts

Per serving:

Calories: 331
Total Fat: 18g (23% Daily Value)
Saturated Fat: 10g (51% Daily Value)
Cholesterol: 102mg (34% Daily Value)
Sodium: 800mg (35% Daily Value)
Total Carbohydrates: 20g (7% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 0g
Protein: 29g (58% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 173mg (13% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 326mg (7% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Baked Flounder with Panko and Parmesan Recipe

This Baked Flounder with Panko and Parmesan recipe offers a simple and quick way to prepare tender flounder fillets coated in a crispy, buttery breadcrumb topping. It takes just 15 minutes to bake, making it perfect for a weeknight dinner.

History of the Dish

Flounder, a popular flatfish found in both the Atlantic and Pacific Oceans, has long been a staple in many coastal cuisines. The combination of flounder and breadcrumbs, often paired with herbs and cheese, likely traces its roots back to European cooking traditions, particularly in the Mediterranean. Over time, various versions have emerged across the world, with the panko breadcrumb topping being a distinctly Japanese twist that has gained international popularity. This particular recipe represents a fusion of American and Mediterranean flavors, bringing together delicate fish and the satisfying crunch of panko and Parmesan.

Regional Variations

In the United States, particularly along the East Coast, flounder is frequently found in restaurants serving fresh seafood. While the dish is often prepared in a straightforward, simple manner, variations exist depending on local preferences. For example, in the South, the addition of Cajun spices or a squeeze of lemon juice can bring a bit of zing to the flavors. Meanwhile, in Mediterranean regions, the dish might be enhanced with garlic, olives, or capers, providing a more robust, savory profile.

Differences from Similar Dishes

Compared to other fish dishes like baked cod or tilapia, flounder is a more delicate and mild-flavored fish, making it perfect for light, flaky preparations. While many other breaded fish recipes use a heavier breadcrumb mixture or deep-fry the fish, this recipe utilizes a light panko crust that crisps up perfectly in the oven without being greasy. The addition of Parmesan cheese elevates the flavor, creating a slightly savory and nutty contrast to the fishs natural sweetness. This makes it different from more traditional breaded fish preparations, which often lack the depth of flavor provided by Parmesan.

Where Its Typically Served

Baked flounder with panko and Parmesan is commonly served in casual dining settings or at home, especially in regions where fresh seafood is abundant. It is a versatile dish that pairs well with a variety of sides, including roasted vegetables, rice pilaf, or a light salad. Youll often find it on the menu at seafood restaurants, particularly along the coastlines of the U.S. Atlantic and Pacific Oceans. Whether served as a main course or as part of a larger seafood platter, its a popular choice for anyone seeking a light, yet flavorful seafood dish.

Interesting Facts

1. Flounder is one of the most sought-after fish species in the world, prized for its mild taste and tender texture. Its found in both wild and farmed varieties, with wild-caught flounder considered the most flavorful.

2. Panko breadcrumbs are a Japanese invention, designed to create a lighter, crunchier coating for fried foods. The unique texture of panko gives this dish its characteristic crispiness without the heaviness of traditional breadcrumbs.

3. The combination of Parmesan and panko isn't just for flounder. This duo has been used in many Italian-American dishes, like Chicken Parmesan, to add richness and texture to the crust.

Conclusion

Whether youre a fan of delicate white fish or just looking for an easy, flavorful meal to prepare, Baked Flounder with Panko and Parmesan is sure to satisfy. With its rich history, regional variations, and delectable texture, its a timeless dish thats perfect for any occasion. Enjoy it with your favorite sides for a complete and satisfying dinner!

FAQ about Baked Flounder with Panko and Parmesan Recipe

Leftover baked flounder can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, it's best to use an oven at a low temperature (around 300°F or 150°C) to avoid drying out the fish.

Yes, frozen flounder can be used for this recipe. Make sure to fully thaw the fish before cooking. Thawing overnight in the refrigerator is the best method to ensure even cooking.

Yes, you can substitute panko breadcrumbs with regular breadcrumbs. However, panko gives a lighter, crispier texture, so your crust may be slightly denser if you use regular breadcrumbs.

Baked flounder pairs well with a variety of sides, such as roasted vegetables, steamed rice, mashed potatoes, or a fresh green salad. You can also serve it with a dipping sauce like lemon butter or tartar sauce.

You can prepare the topping ahead of time and store it in the refrigerator for up to 24 hours. However, it is best to assemble and bake the fish fresh, as the crust may lose its crispness if made too far in advance.

Yes, this recipe can be adapted to other white fish like tilapia, cod, or haddock. Keep in mind that cooking times may vary depending on the thickness of the fillets, so check for doneness by ensuring the fish flakes easily with a fork.

The flounder is fully cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). If the fish is still translucent in the center, it needs more time in the oven.

While it's possible to freeze baked flounder, the texture may change slightly upon reheating. If you do choose to freeze it, wrap the fillets tightly in plastic wrap or aluminum foil and store them in an airtight container. They can be frozen for up to 1 month.

Yes, you can use gluten-free breadcrumbs or even crushed gluten-free cornflakes as a substitute for panko. Just make sure to check that the other ingredients, such as the Parmesan cheese and butter, are also gluten-free if you're preparing the dish for someone with dietary restrictions.

Comments

Lori

10/06/2025 01:52:54 PM

Made this recipe for dinner tonight - loved it! The panko and cheese topping is so light and yummy. Next time, I will omit the salt completely. Baked in my oven in 20 minutes to golden brownness and flaky delicious fish. Served with steamed fresh veggie medley. I will definitely make this again! Thanks!

NimbleCorn2598

01/17/2023 04:33:45 AM

I found that the recipe was delicious, but out of balance with the bread crumbs/parmesan cheese being too high. I found that the result was so solid in texture that when I tried to spread it onto the flounder, it stuck to the spoon/brush because it was so solid. Instead, I reduced the bread crumbs to 1/4 of a cup and the parmesan cheese to 1/4 of a cup, and increased the butter by 1 TBSP, and added 4 TBSP of cooking wine and 4 TBSP of lemon juice. The result was more of a liquid mixture and was not only easy to spread onto the Flounder, it still retained it's taste.

xtinebb

05/14/2021 11:04:46 AM

We really liked this recipe. We added a bit more spice than the recipe calls for, adding Tony Chachere's Cajun Seasoning to taste. I also made a Lemon Greek Yogurt sauce w/ 1 cup Greek Yogurt, juice of 1 lemon, zest of 1 lemon, fresh dill to taste, and salt and pepper to taste. I placed the fish on top of wild rice as in the picture, and drizzled the sauce on top. It was delicious and easy. Next time I will make about 1/4 the bread crumb topping, as I didn't need most of it.

BJ51

04/28/2020 02:42:23 PM

This was ABSOLUTELY Delicious.. Being that it is only Me, instead of 4 fillets I made only One and adjusted the Quantities accordingly. Not having any Panko Breadcrumbs I used the regular Bread Crumbs and perhaps more butter since the Bread Crumbs absorbed most of it. I also flipped the fillet over half way thru cooking and Marinated the other side as well.. This I placed on a bed of Brown Rice liberally sprinkled with Teriyaki Sauce which I love with Brown Rice. As a side I had some Applesauce (Natural) and a Cutie Tangerine

Francesca Dimitrakis

02/20/2021 01:09:48 AM

I loved this recipe. I personally used fresh flounder. A few changes I made: (1) I mixed in garlic powder & a squirt of fresh lemon juice with the salt pepper and thyme in the panko mixture (2) I lined a regular baking sheet with aluminum foil and sprayed with olive oil (3) About 15 minutes into baking I spooned over melted butter, to give it some extra moisture on the final product Tasted amazing my whole family ate the pans clean!

Rooster

10/01/2023 03:06:56 PM

Rated 5* because of how simple the recipe is and how the product turned out. Crunchy crust with a delicate fish underneath. I shopped all ingredients at Walmart. Protip: Frozen flounder has to be defrosted in the refrigerator overnight. Bought Italian Panko that had seasoning already. Bake flounder on a rack with pan to allow circulation. Use freshly grated parmesan. Great choice.

Michael

04/13/2023 09:28:35 PM

Did this with frozen flounder a few times and it was good. Did it with fresh flounder from the supermarket and it was very good. Did it with fresh caught flounder and it was outstanding. Also did it with catfish, trout, and cod. Cod was the least favorite. Adjusted the cooking times to suit the thickness of the fish. I always use fresh grated Parmesan. Grandkid help prepare, and is now one of their most requested.

RowdyBay5065

12/30/2024 01:35:48 AM

Wild flounder is a treat and frequently available. Obviously, if cooking smaller filets, 15 minutes is plenty if the crust is browned. Notes: Can be cooked in a baking pan, sheet, etc. with parchment paper underneath. Brush both sides of fish with butter and cook skin side down. Salt and pepper upside of flesh instead of mixing in with the parmesan panko mix. DON’T smother the fish with the bread. A light crust is best if the fish is fresh. Paprika sprinkle atop if you like!

Mrs McManamon

05/04/2020 12:24:19 AM

I added some paprika and garlic salt as the fish is very mild. I dredged the fish in a combo of egg and butter, which made a richer coating and coated the whole fish piece.

ThisBabyCooks

08/12/2020 05:11:17 PM

This was great! Used on 4 fresh flounder filets. Cut the amout of parmesan, bread crumbs, and Old Bay (used in place of salt) in half and added Tbsp of fresh lemon juice to mix along with fresh thyme. Did not decrease amount of butter. Will use this recipe again for sure!

Melodie

03/07/2021 07:44:26 PM

Family favorite! I added a bit of grated gruyere cheese and a pinch of garlic powder for a flavor boost. Because flounder fillets are so thin, it’s easy to overcook them. So monitor your oven closely. Serve with fresh roasted asparagus and a wedge of lemon.

KeenCane4971

07/13/2025 11:55:19 PM

Didn't change a thing. Super easy peasy... Goes together fast!. Used it with my Flounder but I'm sure it would work with most any white fish. Cod, Halibut, etc.

LivelyOnion8167

07/07/2025 01:10:52 AM

I added yum yum sauce instead of aolie... Great taste, easy!

IndigoLamb2325

05/12/2025 09:58:50 PM

We used olive oil from a mister instead of butter. Otherwise, we kept everything the same. It came out great!

Melissa Baker

04/12/2025 09:13:57 PM

OMG, total perfection 😱

Katie Maupin-Walker

04/01/2025 11:21:28 PM

So good, we have made it with flounder and bass, both are delicious!

ModestTray7222

03/31/2025 12:09:54 AM

Yum. Pretty much stuck to your recipe. Baked for roughly 17 min and served over spinach risotto. The coating was golden brown and crispy. It was delicious! Thanks for posting this recipe.

Joe Ariondo

03/05/2025 11:18:15 PM

Just like the recipe stated. It was delish!!!!

deedee

02/25/2025 11:03:04 PM

I made this exactly as listed and it was absolutely delicious ! I did put mine under the broiler for 3 mins at the end for a bit more crisp this is a keeper

ZippyCake9961

02/19/2025 02:17:33 AM

One of our family favorites on repeat! I make enough to send leftovers with my husband for lunch the next day. Add a squeeze of lime and top it over brown rice and black beans

audio version

Cook Time: 40 minutes

Baked Flounder with Panko and Parmesan Recipe

Ingredients

Directions

Nutrition Facts

History of the Dish

Regional Variations

Differences from Similar Dishes

Where Its Typically Served

Interesting Facts

Conclusion

FAQ about Baked Flounder with Panko and Parmesan Recipe