Baked Flounder with Panko and Parmesan

Name: Baked Flounder with Panko and Parmesan
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, melted - divided; 1 pinch dried thyme; 4 fillets flounder fillets; 4 servings ground black pepper to taste; 237 milliliters panko bread crumbs; 158 milliliters grated Parmesan cheese; 1 teaspoons salt

Baked Flounder with Panko and Parmesan might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains around 29g of protein, 20g of fat, and a total of 346 calories. A mixture of butter, parmesan cheese, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.

Equipment you will use

Baking Pan

Oven

Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter.

Ingredients you will need

Flounder Fillets

Butter

Equipment you will use

Baking Pan

Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.

Ingredients you will need

Parmesan

Breadcrumbs

Flounder

Butter

Pepper

Thyme

Salt

Equipment you will use

Bowl

Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Ingredients you will need

Fish

Equipment you will use

Oven

Spatula

Equipment

Ingredients

Servings:

59milliliters

butter, melted - divided 1pinch

dried thyme 4fillets

flounder fillets 4servings

ground black pepper to taste 237milliliters

panko bread crumbs 158milliliters

grated Parmesan cheese 1teaspoons

salt

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tinga Reserve Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Tinga Reserve Pinot Noir

A seductive light-bodied garnet color. On the nose, fresh red apples with hints of sweet almond, it has smooth tannins with bright acidity and a fruity finish.