25min
Baked, flounder
Baked
beginnerBaked Fish with Herbs & Breadcrumbs
A golden panko-parmesan crust over a quick herb butter — a heartier finish than a simple oil-and-herb bake.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Equipment
- Oven
Ingredients
- 4 fish fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp melted butter or olive oil
- 2 tbsp chopped fresh herbs (parsley, dill, or a mix)
- 1 lemon (zest and wedges)
- Salt and pepper
Method
- 1Preheat oven to 400°F. Lightly oil a baking dish.
- 2Mix breadcrumbs, parmesan, melted butter, herbs, and lemon zest.
- 3Season fillets with salt and pepper, place in the dish, and top with the breadcrumb mixture, pressing gently to adhere.
- 4Bake 12–15 minutes depending on thickness, until the topping is golden and the fish reaches 145°F and flakes easily.
- 5Serve with lemon wedges.
Allergen notice
Contains fish and dairy, wheat/gluten as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.