INGREDIENTS
4 - 6oz. flounder fillets
No flounder? You could use any white fish for this recipe.
2 TBSP extra virgin olive oil, divided
1 cup panko breadcrumbs
2/3 cups freshly grated Parmigiano Reggiano cheese
1/2 tsp kosher salt
A few grinds of cracked black pepper
1 tsp dried thyme, You could also use a dried Italian herb mix.
Chopped fresh parsley, for garnish
Lemon wedges, for serving
DIRECTIONS
Preheat the oven to 400° F.
Place the flounder fillets on a parchment-covered sheet pan or lightly oiled baking dish. Lightly blot them with a paper towel to absorb excess moisture and let the fillets come to room temperature by leaving them out for about 15 minutes before placing them in the oven. (This will help you get a more even cook.) Season the fillets with a sprinkle of salt and pepper, then brush the tops of the fillets with 1 TBSP of the olive oil.
In a small bowl, combine the panko breadcrumbs, grated cheese, a pinch of salt, and dried thyme. Add the rest of the olive oil to the crumb mixture and mix with a fork until the crumb mixture becomes buttery, crumbly, and golden in color.
Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets.
Bake the fish for 10-12 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145° F.
Garnish with freshly chopped parsley and serve with lemon wedges for spritzing.
