Cookstr.com

Crisp Crusted Flounder

Updated February 23, 2016

Kids will like these golden, crisp fish fillets. Because flounder is often so thin, it can overcook easily. The best trick I know to avoid that problem is to fold it in half to make double-thick portions, which makes it easier to handle both before and after the oven. If the reverse is true and your flounder fillets are thick, do this: Buy two 9- to 10-ounce fillets and cut each one in half crosswise to make 4 servings. They will take a few minutes longer in the oven to cook through.

4 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, healthy, lactose-free, low calorie, low-fat, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecrisp, herby, savory

Ingredients

  • 4 flounder fillets, about 5 ounces each
  • ½ cup plain, dried bread crumbs
  • 1 large garlic clove, crushed through a press
  • ½ teaspoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • Lemon wedges

Instructions

Preheat oven to 400°F with rack in top third. Lightly oil a 13 x 9-inch glass or metal baking dish. Season fillets with salt and pepper to taste. Fold each fillet in half crosswise so it forms a triangle of double thickness. Place in one layer in prepared dish.

Mix bread crumbs, garlic, and oregano in small bowl. Mix in enough olive oil to make a paste, about 1½ tablespoons. Spread a thin layer of the crumb mixture over the top of each fillet. Drizzle with remaining olive oil.

Bake until topping is lightly browned and crisp, 10 to 12 minutes. Serve right away with lemon wedges on the side.

Variation for Crisp Crusted Flounder

Add a tablespoon of chopped fresh parsley or basil to the bread crumbs, garlic, and oregano.

Serving Suggestions for Crisp Crusted Flounder

A raw shredded carrot salad dressed with a garlicky vinegar and oil dressing or sauteed asparagus. Because of the bread-crumb coating, you won’t need a starch.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password