Garlic Parmesan Flounder

We can never say no when it comes to garlic and Parmesan. This easy flounder recipe uses a little bit of bread crumbs, but mostly Parmesan, and we couldn't be happier with the results. The flounder bakes up nice and tender with the perfect amount of crunch.  

No egg or flour!

This recipe relies on the Parmesan, breadcrumbs, and olive oil to create a crispy crust. The parmesan and olive oil help the breadcrumbs adhere to the fish while it bakes, so there's no need for the traditional standard breading combination of egg and flour.  

Other kinds of fish you can use

This recipe would work well with any thin white fish. Try it with whiting or snapper for an equally delicious dinner. Flounder is on the thinner side, so be sure to note the thickness of the fish if you use another variety. As a good rule of thumb, the fish should flake easily with a fork, and the breading should be crisp and golden brown. If you're looking to add more seafood into your diet, we've definitely got you covered! 

Keep your fish from sticking

Be sure to brush the oil onto the pan so that the surface is coated evenly and completely. For extra security, layer a piece of parchment paper or non-stick foil on the baking tray before brushing with oil.  

What should I serve with baked flounder?

This cheesy, garlicky, flavorful fish would be great with lemony baked potatoes and a classic Caesar salad.  

Baked flounder will keep in the refrigerator for up to 3 days. Reheat any leftovers in the oven or even an air fryer to re-crisp the breadcrumbs.

Editor's Note: The introduction to this recipe was updated on April 26, 2022, to include more information about the dish.

Have you made this yet? Let us know how it went in the comments below!