This Baked Flounder with Panko Crust is a light, crispy, and utterly delicious weeknight dinner. Flounder’s delicate fillets pair perfectly with a crunchy, golden panko crust flavored with lemon and herbs. It’s an elegant meal that’s incredibly simple to prepare.
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Why You’ll Love This Baked Flounder with Panko Crust
- Deceptively simple: A quick mix, sprinkle, and bake yields impressive results.
- Perfect texture: Light, crisp panko contrasts with tender, flaky fish.
- Incredibly versatile: Easily swap herbs or add spice to customize.
- Elegant & easy: Restaurant-quality in about 20 minutes.
Ingredients & Tools
- 4 flounder fillets (about 150 g each)
- 120 g panko breadcrumbs
- 60 g grated Parmesan cheese
- 3 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- 80 ml olive oil (or melted butter)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground
Tools: A rimmed baking sheet, parchment paper, a medium mixing bowl, a small bowl, a zester or microplane, and a pastry brush (optional but helpful).
Notes: Don’t skip the fresh lemon zest—it adds a bright, fragrant pop. Using good quality Parmesan is key for the crust’s salty, nutty flavor.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 31 g |
| Fat: | 21 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your fish dry. This is a non-negotiable step for a crisp crust. Any excess moisture on the surface of the flounder will steam the fish and make the topping soggy instead of crunchy.
- Why panko and not regular breadcrumbs? Panko is made from crustless bread, resulting in a lighter, flakier, and crispier texture that doesn’t get dense. It’s the secret to that airy, golden crunch.
- Don’t skip the lemon zest. The zest is where all the potent, aromatic lemon oils live. The juice adds tang, but the zest provides a fragrant brightness that permeates the entire crust.
- Check your fillet thickness. Flounder fillets can vary. Thicker ones might need a minute or two longer, while very thin ones could cook faster. The visual and textural cues in the recipe are your best guides.
How to Make Baked Flounder with Panko Crust
Step 1: First, get your oven nice and hot. Preheat it to 220°C (425°F). This high heat is crucial for getting that panko crust golden and crispy without overcooking the delicate fish. Line a rimmed baking sheet with parchment paper—this makes cleanup an absolute breeze and prevents any sticking. Pat the flounder fillets completely dry with paper towels. You’ll notice they feel a bit tacky to the touch when they’re dry, which is perfect. Place them on the prepared baking sheet, giving them a little space so they cook evenly.
Step 2: Now, let’s make that irresistible crust. In your medium mixing bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, dried oregano, lemon zest, minced garlic, salt, and pepper. Use a fork to mix everything together, breaking up any clumps of Parmesan. You’ll immediately smell the amazing aroma from the garlic and lemon—it’s a good sign! The trick is to make sure the seasonings are evenly distributed throughout the panko.
Step 3: In a separate small bowl, whisk together the olive oil (or melted butter) and the juice from half of your lemon. This mixture is what will help the crust adhere to the fish and also encourage it to brown beautifully in the oven. Using a pastry brush—or just the back of a spoon—lightly brush the top of each flounder fillet with this lemony oil. You want a thin, even coating; this acts as the “glue” for our panko mixture.
Step 4: Here’s the fun part. Take a generous handful of your panko mixture and gently press it onto the top of each oil-brushed fillet. You want a nice, even layer that covers the surface. Don’t be shy—press it down lightly so it forms a cohesive crust that won’t fall off when you serve it. A little goes a long way here, but you should use up all the mixture.
Step 5: It’s time to bake! Carefully place the baking sheet in the preheated oven. The high heat will start working its magic immediately. Bake for 12 to 15 minutes. You’re looking for the fish to be opaque all the way through and flake easily with a fork, and for the panko crust to be a deep, golden brown. If your fillets are on the thinner side, start checking at the 10-minute mark.
Step 6: Once it’s out of the oven, let the flounder rest on the baking sheet for just a minute or two. This allows the juices in the fish to redistribute, ensuring every bite is moist. Right before serving, give it a final squeeze of fresh lemon juice from the remaining lemon half over the top. This last-minute hit of acidity really makes all the flavors sing. Serve it immediately while that crust is at its absolute crispiest.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the crust will become soggy upon thawing.
- Reviving: Reheat in oven or air fryer at 190°C (375°F) for 5-8 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Lemon Herb Cauliflower Rice — The bright, fresh flavors mirror the crust on the fish, and the light texture doesn’t compete with the delicate flounder.
- Simple Arugula Salad with a Lemon Vinaigrette — The peppery arugula and sharp vinaigrette cut through the richness of the dish beautifully, adding a fresh, crisp element to your plate.
- Roasted Asparagus with Parmesan — It shares the same oven temperature and cooking time, making it the perfect, effortless side that feels cohesive and elegant.
Drinks
- A Crisp, Unoaked Chardonnay — Its clean, citrusy notes will complement the lemon in the crust without overwhelming the subtle flavor of the flounder.
- Sparkling Water with Lemon Slices — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- A Light Pilsner — The crisp, slightly bitter finish of a cold pilsner contrasts wonderfully with the savory, crunchy topping.
Something Sweet
- Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a light, palate-cleansing finish to the meal.
- Mixed Berry Parfait — Layers of fresh berries and lightly sweetened whipped cream offer a simple, fruity endnote that isn’t too heavy.
- Dark Chocolate-Dipped Strawberries — Just one or two per person; the rich, bittersweet chocolate and juicy berry are a classic, elegant finale.
Top Mistakes to Avoid
- Mistake: Not drying the fish thoroughly. I’ve messed this up before too… that surface moisture will create steam, which is the enemy of a crisp crust. You’ll end up with a soft, soggy topping instead of a crunchy one.
- Mistake: Using fine, dry breadcrumbs instead of panko. Regular breadcrumbs create a much denser, sand-like coating that can become hard. Panko gives you that light, airy, shattering crispness we’re after.
- Mistake: Pressing the crust on too hard. You want it to adhere, but if you pack it down like a snowball, it can become a dense layer that doesn’t crisp up properly. A gentle press is all you need.
- Mistake: Overcooking the flounder. It’s a very lean, delicate fish and can go from perfectly flaky to dry and rubbery in just a minute. Watch it closely and pull it as soon as it’s opaque and flakes easily.
Expert Tips
- Tip: Add a pinch of red pepper flakes to the panko mix. It introduces a very subtle, background warmth that plays wonderfully with the lemon and garlic without making the dish spicy.
- Tip: For extra browning, use the broiler for the last minute. Keep a very close eye on it! This can give you a picture-perfect, deeply golden crust in seconds, but it can burn just as quickly.
- Tip: Make the panko mixture ahead of time. You can mix the dry ingredients (panko, Parmesan, herbs, zest, garlic) a few hours in advance and keep it covered at room temperature. This makes assembly super fast when you’re ready to cook.
- Tip: Use a fish spatula for serving. Its thin, flexible edge slides perfectly underneath the delicate fillet, helping you transfer it to the plate without breaking the beautiful crust.
FAQs
Can I use a different type of fish?
Absolutely! This panko crust is fantastic on other mild, white fish like cod, tilapia, or haddock. Just keep an eye on the cooking time, as thicker fillets (like cod) may need a few extra minutes in the oven. The key is to match the crust with a fish that has a relatively neutral flavor so the topping can really shine.
My crust isn’t sticking to the fish. What did I do wrong?
This usually happens if the “glue” layer (the oil and lemon juice) is too thin, or if the fish wasn’t patted dry. Make sure you have a good, thin layer of the oil mixture on the fish to help the crumbs adhere. Pressing the mixture on gently but firmly also makes a big difference—it just needs a little encouragement to stick.
Can I make this recipe gluten-free?
You sure can! Just swap the panko for a certified gluten-free panko-style breadcrumb, which you can find in most well-stocked grocery stores these days. The texture will be nearly identical, and you’ll still get that wonderful, light crunch we all love.
How do I know when the flounder is perfectly cooked?
The fish will turn from translucent to completely opaque and white. When you gently press the top with a fork, it should flake apart easily into clean sections. If it still looks a bit glassy or feels rubbery and resists flaking, it needs another minute or two. It’s a very quick transition, so watch it closely.
What’s the best way to reheat leftovers?
To keep the crust crispy, the oven or an air fryer is your best bet. Reheat at 190°C (375°F) for 5-8 minutes until warmed through. Avoid the microwave, as it will turn the beautiful crust soft and the fish rubbery. It’s best fresh, but this method saves the day!
Baked Flounder With Panko Crust
Make crispy, golden Baked Flounder with Panko Crust in just 25 minutes. This easy, elegant recipe is perfect for a quick weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
-
4 fillets flounder fillets (about 150 g each)
-
120 g panko breadcrumbs
-
60 g grated Parmesan cheese
-
3 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
1 lemon (zest and juice)
-
2 cloves garlic (minced)
-
80 ml olive oil (or melted butter)
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper (freshly ground)
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