Ingredients

The following ingredients have 6 Servings
  • 6 flounder fillets (around 2 lbs)
  • 2 Tbsp vegetable or olive oil
  • 1/2 cup finely grated Parmesan cheese (not shredded)
  • 1/2 cup panko breadcrumbs
  • 1 tsp salt
  • 1 tsp lemon pepper
  • 3 cloves garlic (minced)
  • 2 large eggs, beaten
  • 2 Tbsp butter (melted)
  • lemon wedges and chopped fresh parsley for serving

Instruction

  • Preheat oven to 425°. Brush a large baking sheet with 2 tablespoons vegetable or olive oil. Season flounder lightly with salt and pepper.
  • In a shallow bowl, place beaten eggs. In a separate bowl whisk together Parmesan, bread crumbs, garlic, salt and lemon pepper. Dip fish in egg then dredge fish in bread crumb mixture, pressing on all sides to coat. Arrange on pan without touching. Sprinkle any leftover crumbs on top. Drizzle with melted butter.
  • Bake in preheated oven until golden and fish flakes easily with a fork around 18-20 minutes.
  • Serve with lemon wedges for squeezing on top and garnished with parsley.
  • To make tartar sauce: In a medium size bowl whisk together 1 cup mayonnaise, 1/2 cup sweet pickle relish OR diced dill pickle, 2 Tbsp minced onion, 1 Tbsp lemon juice, 1 Tbsp chopped fresh dill, 1 tsp granulated sugar, 1 tsp salt, 1/2 tsp granulated garlic, and 1/4-1/2 teaspoon lemon pepper or black pepper until fully combined. Refrigerate for at least 4 hours or overnight before serving. (This can be done up to one day in advance)