Baked Flounder with Panko and Parmesan

Very good. Served with salad and loaded sweet potato. Will definitely make again.

Quick. Easy. Tasty. I made zero modifications and it came out absolutely delicious. I served with sliced lemon, out of habit, and no-one touched them. Everyone gobbled down the fish and said “this goes in the “make again” pile. Thank you Thank you.

Loved this recipe! Used frozen flounder. Patted dry and followed recipe exactly! Crunchy and tender! Mmmmmm…..

It was very good not only did it make my fish tasty it was not hard to prepare and cooked fast..!!

I was in a hurry and didn’t read reviews. I made it almost exactly as written (I added some red pepper flakes per my husband’s tastes). Good flavor but way too salty. Next time I’ll either omit the salt or only add a pinch.

I catch flounder quite often and cook it fresh living on Barnegat Bay. I make fried flounder, flounder pizziola, lemon flounder and other variations, but I have to say this is the winner Can across this recipe and it was a winner

My husband and I LOVED this recipe, it’s my go to recipe whenever I make baked flounder. I did omit the thyme and salt, otherwise made as directed. I made homemade French fries, cole slaw and a garden salad to complete our meal.

Best Flounder recipe ji have come across dident and wouldent change a thing .

I’ve been using this recipe for years & it’s always a winner with the kiddos

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.

This was really good. I Followed recipe exactly. I will definitely make this again.

I thought it was good. I used italian bread crumbs and it already had spices and cheese in them, so I only added half the parmesan cheese. Added a little pepper and a little more spice that I have as a 21 combo spice that I bought from Trader Joe’s. I thought it was good but my husband felt it had to much breading and I only breaded one side as the recipe states.

I enjoyed preparing the Flounder this way. I added a 1/4 teaspoon Basil and Oregano to the recipe. I could not imagine parmesan cheese without them. I plated this dish with fresh chopped steamed kale and Greek style broccoli slaw. I don’t drink. As an alternative to wine, I paired this dish with Poland Spring Sparkling Water with just a hint of lime. I think Poland Spring or your favorite sparkling water is an excellent choice if you prefer not to drink wine or any other alcoholic beverage.

I have made this recipe dozens of times and the family considers it their favorite over restaurant fish and chips – of course, I make French Fries and homemade coleslaw to go with it! 🙂 Can’t explain how other reviewers have experienced issues with their preparations other than to state the obvious … the quality of the ingredients make a difference. This said, I have only ever made this with individually frozen flounder fillets.

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.

I will start by saying I will definitely be making this again. That crust is genius and it was delicious despite the issue I had. There was only one problem which was that the fish kind of turned out mushy instead of flakey. However, I didn’t measure everything exactly out and it could have been how thin my filets were, so it could be my fault. I did see someone else complain about it though, so I will try and see if there is a way to make this with the stor- bought, precut filets that won’t change the texture of the fish. My girl friend was very pleased with this recipe though, and it paired very nicely with garlic roasted green beans!

Excellent recipe! I used Italian herbed panko, skipped the additional seasonings. It was on the salty side, so maybe I’d reduce the parm next time to a 2 to 1 ratio. I only made half the crumb mixture, and found that to be enough, as I didn’t care to have every inch coated. I also used half the butter. It was so tasty–everyone loved it!

Very very good! I did use frozen flounder that was defrosted and drained. It was flaky and delicious. I served with garlic spinach and rice, which was great. even though, I did not add salt or pepper, the topping tasted a little salty- I think I would decrease the cheese/panko crumbs ratio! Very easy to make and will definitely make this again!

I made this as per recipe and everyone loved it, served it with roasted wedged potatoes and sauté green beans , my son and husband raved about

Had just picked up a pound of frozen flounder fillets earlier, today! Googled and found this recipe, the ingredients called for were available, so it was a go!! Place frozen pouch of fish in a bowl of hot water to semi thaw before preparing. Omitted salt pepper – DH is on low sodium diet, had half or the crumbs left over, so double bagged them and froze for another meal. Great recipe liked the ease in prepare, short cook time but will probably place under broiler for 1 minute+ to get a more consistent browning. Thanks for a great recipe share!

man oh man this is GOOD! Highly recommend you trying this out!