Pandemic recipe idea: Garlic Panko Flounder

I’m a big believer in buying what’s on sale each week and creating meals around those items. Recently, frozen flounder fillets were on sale at my local store, so I bought some and went recipe hunting.

The recipe I found to make them, Garlic Parmesan Flounder, was delicious and didn’t use fatty butter as did so many of the other flounder recipes I came across after a quick search. The cheese does have salt, so go light on it.

Making it was fairly simple too. Let’s start with:

INGREDIENTS
1/4 c. extra-virgin olive oil
4 fillets flounder
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 c. bread crumbs (I use panko crumbs, they’re lower in salt)
4 cloves garlic, minced
Juice and zest of 1 lemon (I used bottled lemon juice to taste)

Then the steops:

Preheat oven to 425°.

Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper.

Combine Parmesan, bread crumbs, garlic, and lemon zest. Season with pepper.

Dredge fish in bread crumb mixture, pressing to coat. (I first coated the fillets with egg whites to hold the crumbs on)

Place fish on prepared baking sheet and drizzle with remaining two tablespoons oil and lemon juice.

Bake until golden and fish flakes easily with a fork, 20 minutes.

We had them with a side of steamed green beans for a wonderfully tasty fall meal.