Finger-lickin’ Friday: Parmesan-Crusted Flounder

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s twelfth installation of Finger-lickin’ Fridays!

Parmesan-Crusted Flounder

I’ve been making this for a while now. It is definitely on a regular rotation. Austin is a really big fan of this preparation. Super simple, super quick, and easily adjusted. I often serve this with steamed green beans.


Status: Tested & definitely approved!

Makes: Varies


  • Flounder (or any other mild, white fish such as tilapia)
  • One part Italian breadcrumbs (or plain with some added seasonings)
  • One part powdered parmesan cheese (the green shaker kind)
  • Enough melted butter to moisten the breadcrumbs and cheese.


  • Preheat oven to 425. Cover a baking sheet with aluminum foil and spray some olive oil on it to keep the fish from sticking.
  • Depending on how much fish you have, eyeball how much you think you’ll need to cover each fillet.
  • Pour in melted butter and combine to moisten the breadcrumb/parmesan cheese mixture. (You don’t want it wet, just damp.)
  • Spread it on each fillet, gently pressing it onto the fish.
  • Bake for 15 minutes or until fish flakes easily.


  • This recipe is really adjustable. Make one fillet for yourself or make ten for a crowd… just make sure you have equal parts breadcrumbs and parmesan cheese, plus enough melted butter to moisten the mixture.



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