Baked Lemon and Garlic Crusted Flounder


Salmon is usually my go to fish. However, I was in the store and the flounder was on sale. I am frankly sick of salmon, so I decided to go for it. So glad I did! The flounder was flaky, moist, and not “fishy” tasting at all. Zesting lemon rind and garlic into the breadcrumbs made this dish crazy flavorful. Even Siena pushed aside her fish sticks and ending up eating off my plate!

Baked Lemon and Garlic Crusted Flounder


  • 2 flounder filets, about 1lb total

  • kosher salt and pepper

  • 1/4 cup grated parmesan cheese

  • 1/2 cup coarse bread crumbs or italian style breadcrumbs

  • 1 tbsp fresh basil, chopped

  • 1 lemon, zested (reserve the lemon)

  • 1 garlic clove (large) zested or microplaned

  • 2 tbsp olive oil


  1. Preheat the oven to 425° and prepare a rimmed baking sheet with parchment paper.

  2. In a large baking dish, season the fish fillets with salt and pepper.

  3. In a medium size bowl mix the Parmesan with the bread crumbs, lemon zest, basil and garlic. Then add 1 tbsp of olive oil to the breadcrumbs and mix to incorporate.

  4. Drizzle olive oil over the fish filets. Dredge the filets on both sides or simply sprinkle the breadcrumbs over the top of the fish and press down gently on both sides.

  5. . Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving. Squeeze some lemon juice over the top if desired.