This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

If you are looking for an easy baked fish dinner, this Baked Garlic Parmesan Flounder checks all the boxes. This baked flounder recipe is light, crispy, and packed with fresh lemon and garlic flavor.

Whether you need simple recipes for flounder or quick baked fish dishes for busy nights, this one delivers every time.

baked garlic parmesan flounder served on white rice with broccolini and a lemon slice

Pin this now to find it later

Pin It

Table of Contents

❤️ Why You’ll Love This Recipe

  • Quick and easy baked flounder, ready in about 30 minutes
  • Light, crispy coating without frying
  • Perfect option when you need reliable baked fish dishes
  • Uses simple ingredients you likely already have
  • Great beginner-friendly baked fish recipe

Key Ingredients

Flounder fillets

A mild, flaky white fish that cooks quickly and works perfectly for baked fish dishes.

Parmesan cheese

Adds a salty, nutty flavor and helps create that golden crust on this baked flounder.

Breadcrumbs

Gives the coating structure and a light crunch without frying.

Garlic

Brings bold, savory flavor that pairs perfectly with lemon and fish.

Lemon

Adds brightness and balances the richness of the parmesan and olive oil.

raw flounder fillets on a plate with lemons, parsley, minced garlic, breadcrumbs, and salt and pepper shakers on a marble surface

Ingredients & Substitutions

  • extra-virgin olive oil – substitute with melted unsalted butter or avocado oil
  • flounder fillets – substitute with tilapia, cod, or sole
  • kosher salt – no substitution recommended
  • freshly ground black pepper – no substitution recommended
  • freshly grated parmesan cheese – substitute with pecorino romano for a sharper flavor
  • plain breadcrumbs – substitute with panko for extra crunch
  • garlic – substitute with 1 teaspoon garlic powder if needed
  • lemon – substitute with bottled lemon juice in a pinch, but fresh is best
  • fresh parsley – substitute with dried parsley or omit

Variations

  • Use panko instead of regular breadcrumbs for extra crunch
  • Swap flounder with cod, tilapia, or sole
  • Add a pinch of red pepper flakes for heat
  • Mix in fresh herbs like dill or thyme for extra flavor
close up of baked garlic parmesan flounder cut open on white rice with broccolini

Tips for Best Results

  • Pat the fish dry before coating to help the crust stick
  • Do not overcrowd the pan for even crisping
  • Use freshly grated Parmesan for the best flavor
  • Watch closely near the end since thin fillets cook quickly

Would you like to save this?

We'll email this post to you, so you can come back to it later!

FAQs

Can I use frozen flounder?

Yes, just thaw completely, and pat dry before using.

What other fish works in this baked flounder recipe?

Cod, tilapia, and sole all work well for baked fish recipes like this.

How do I know when the fish is done?

The fish should flake easily with a fork and be opaque throughout.

How to Store Baked Garlic Parmesan Flounder

Store leftover baked flounder in an airtight container in the refrigerator for up to 2 days. For the best texture, keep pieces in a single layer when possible.

How to Make Baked Garlic Parmesan Flounder

This baked flounder recipe comes together fast with just a few simple steps. Coat the fish, bake until golden, and you have a delicious baked fish dinner ready to go.

Quick steps:

  1. Preheat the oven to 425° and prepare the baking sheet
  2. Season flounder and coat in Parmesan breadcrumb mixture
  3. Place on a baking sheet and drizzle with oil and lemon juice
  4. Bake 20-25 minutes until golden and flaky
  5. Garnish and serve immediately
raw flounder fillets on a plate next to a bowl with breadcrumbs, parmesan, garlic, and lemon zest with lemons and a grater nearby
raw flounder fillets seasoned with black pepper next to a bowl of breadcrumb and parmesan mixture with parsley and lemons
flounder fillet being coated in breadcrumb and parmesan mixture in a bowl with lemons and grater nearby
breaded flounder fillets on a baking sheet before baking
baked flounder fillets on a baking sheet with browned breadcrumb coating
cooked breaded flounder fillet on a wooden spatula over a plate of white rice

📌 Save This Recipe

Don’t lose this Baked Garlic Parmesan Flounder recipe! Pin it to your Dinner Recipes, Seafood Recipes, Easy Weeknight Meals, or Baked Fish Dishes board on Pinterest.

Pin this now to find it later

Pin It
close up of crispy baked garlic parmesan flounder pieces on white rice with crumbs visible
baked garlic parmesan flounder served on white rice with broccolini and a lemon slice on a white plate
No ratings yet
Servings: 4 servings

Baked Garlic Parmesan Flounder

By Jamie Sherman
This Baked Garlic Parmesan Flounder is light, crispy, and packed with flavor. A simple dinner ready in under 30 minutes.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Save Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

Ingredients 

  • ¼ cup extra-virgin olive oil, (divided)
  • 4 flounder fillets
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup plain breadcrumbs
  • 4 cloves garlic, minced
  • zest of 1 lemon
  • juice of 1 lemon
  • fresh chopped parsley, for garnish (optional)

Instructions 

  • Preheat oven to 425°. Lightly brush 2 tablespoons of olive oil onto a large rimmed baking sheet.
    ¼ cup extra-virgin olive oil
  • Season the flounder fillets on both sides with salt and pepper.
    4 flounder fillets, kosher salt, freshly ground black pepper
  • In a shallow dish or pie plate, combine the parmesan cheese, breadcrumbs, minced garlic, and lemon zest. Season lightly with salt and pepper.
    ½ cup freshly grated Parmesan cheese, ¼ cup plain breadcrumbs, 4 cloves garlic, zest of 1 lemon
  • Press each fillet into the breadcrumb mixture, coating both sides evenly.
  • Place coated fillets onto the prepared baking sheet.
  • Drizzle the remaining 2 tablespoons olive oil evenly over the fillets, then drizzle with lemon juice.
    juice of 1 lemon
  • Bake for 20-25 minutes, or until the fish is golden and flakes easily with a fork.
  • Serve with additional lemon juice and garnish with chopped parsley if desired.
    fresh chopped parsley

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 2 days
  • Keep fish in a single layer if possible to maintain texture

♨️ REHEATING

  • Oven – Reheat at 350° for 8-10 minutes until warmed through
  • Air fryer – Reheat at 350° for 3-5 minutes for a crispier coating
  • Skillet – Heat over medium-low with a small amount of oil until warmed
  • Microwave – Heat in short intervals, though coating may soften

❄️ FREEZING

  • Not recommended – the coating can become soggy, and the fish texture may change after thawing

💡 TIPS FOR BEST RESULTS

  • Pat the fish dry before coating to help the breadcrumbs stick
  • Use freshly grated Parmesan for the best flavor and texture
  • Do not overcrowd the baking sheet to ensure even crisping
  • Check doneness early since thinner fillets cook quickly

🍳 ALTERNATE COOKING METHODS

  • Air fryer – Cook at 375° for 10-12 minutes, flipping halfway through
  • Broiler – Broil on high for 8-10 minutes, watching closely to prevent burning
  • Pan-fry – Cook in a skillet with oil over medium heat for 3-4 minutes per side

♻️ LEFTOVERS

  • Flake leftover fish and use it in tacos or wraps
  • Add to salads or grain bowls for a quick meal
  • Serve over pasta with extra lemon and olive oil

📝 NOTES

  • Thicker fillets may require additional cook time
  • For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture
  • Best served immediately for optimal texture

Nutrition

Serving: 1fillet, Calories: 829kcal, Carbohydrates: 6g, Protein: 117g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 414mg, Sodium: 979mg, Potassium: 1477mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 395IU, Vitamin C: 1mg, Calcium: 355mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.