Name: Italian Baked Parmesan Cracker Crusted Flounder
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: italian
Ingredients: 4 - flounder fillets (2 pounds total) or other white fish such as cod, haddock; salt and freshly ground pepper; 3/4 cup freshly grated Parmesan cheese; 1/2 cup butter cracker crumbs (Ritz or Club crackers); 4 tablespoons unsalted butter, melted and more for drizzling if you prefer butter over olive oil; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon garlic powder; Worcestershire sauce; dried parsley and dill weed; pinch of cayenne pepper; salt and black pepper to taste; white wine preferably Pinot Grigio; parchment paper; cooking oil spray

This Flounder recipe is one of my favorite light tasting fish and I love this fresh saltwater seafood for many recipes.

Mom always made Flounder Francese with an egg coating batter which is still an all-time favorite.

This recipe is also great substituting Chicken, Steak, and Pork if you're not a seafood lover.

My recipe is a baked parmesan coated cracker crumb recipe that is so easy to make and cooks quickly because this fish is so thin.

Flounder is a flat not very appealing looking fish, but it sure is tasty with the right seasoning.

The cheese blended with garlic and herbs is the perfect crunchy topping for flounder.

Since it's so thin flounder is best baked or with a floured batter coating so it doesn't fall apart.

Of course, if you can find this light white seafood, you can always substitute another kind that I will suggest.

Scroll down to the recipe card for this delicious flounder recipe.

this is baked flounder on a white plate. It's topped with buttery flavored cracker crumbs, herbs spices and in a wine sauce

Flounder Parmesan

Flounder encompasses several American flatfish species like gray, petrale, lemon sole, dab, fluke, and place.

The types are interchangeable when cooking, with the exception of Dover sole, a flatfish found only in European waters with firmer and tighter flesh than American flounder.

These flatfish are considered bottom-dwellers with a wide flat body.

They swim on their sides and have both eyes on one side of their heads!

Flounders are usually sold whole or in thinly skinned fillets.

This saltwater fish is great sauteed, roasted, baked, or grilled.

Since it's so thin it cooks quickly, so keep a close eye on it!

Flatfish are bottom-dwellers with wide, flat bodies. They swim on their sides and have both eyes on one side of their heads. (Halibut are larger flatfish.)

Flounders are sold as a whole fish or thin fillets and usually skinned, although the skin is edible.

Whole flounder is good sautéed, steamed, or roasted.

Baking Ingredients for This Recipe:

flounder fillets
salt and freshly ground pepper
freshly grated Parmesan cheese
butter cracker crumbs (Ritz or Club crackers)
unsalted butter, melted and more for drizzling if you prefer butter over olive oil
extra-virgin olive oil
garlic powder
Worcestershire sauce
dried parsley and dill weed
pinch of cayenne pepper
salt and black pepper to taste
white wine preferably Pinot Grigio
Parchment paper
cooking oil spray

this is a parmesan crusted flounder with butter cracker crumbs

Other Seafood Substitutes

Delicate flavor and texture:

Cod, haddock, halibut, orange roughy, sea bass, and sole
Grouper, pike, pollack, pompano, and red snapper
Not a seafood lover? substitute boneless chicken breast, boneless pork or steak

this is a recipe for baked flounder. It topped with cracker crumbs and baked in white Pino Grigio

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Stuffed Flounder with Shrimp and Crab

Pin for later

this is a baked piece of flounder crusted with Parmesan cheese and cracker crumbs

Drizzle the Top!

We love fresh lemon on ours mixed with fresh chopped basil, parsley and dillweed.

The flounder is delicious by itself, but if you love a little lemon flavor, this is the perfect topping for this dish.

Just add 1/4 cup of lemon juice in the small dish with fresh herbs, whisk it together and drizzle it over the top.

You can also try my homemade delicious tarter sauce recipe.

Enjoy!