Whole Flounder Recipe

Preheat and prepare fish

Preheat oven to 425°F (220°C). Rinse the flounder inside and out under cold water and pat dry thoroughly with paper towels. Score the skin lightly on both sides with 2–3 diagonal shallow cuts to help heat penetration and even cooking.

Season

Season the cavity and both sides of each fish evenly with kosher salt (about 3/4 tsp per fish) and freshly ground black pepper. Cut the lemon in half; reserve one half for zest (used in breadcrumbs) and slice the remaining half into 4 wedges. Insert a couple of lemon slices into each fish's cavity if desired.

Toast breadcrumbs

In a medium skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon olive oil. Add the fresh breadcrumbs and cook, stirring frequently, until they are golden brown and crisp, about 4–6 minutes. Transfer toasted breadcrumbs to a bowl and set aside.

Sauté aromatics

In the same skillet, add the remaining 2 tablespoons butter. Add the minced garlic and cook for 30–45 seconds until fragrant but not brown. Remove from heat and stir in the chopped parsley, lemon zest (grate the reserved half lemon to get about 1 tsp zest), grated Parmesan (if using), salt and pepper.

Combine

Pour the garlic-herb butter mixture over the toasted breadcrumbs and toss until evenly coated. Taste and adjust seasoning; the breadcrumbs should be buttery, slightly tangy from the lemon zest, and well seasoned.

Arrange fish

Line a rimmed baking sheet with foil or parchment and lightly brush or spray with oil. Place the seasoned flounder on the sheet. If fish are large, lay them side by side with room for air to circulate.

Top with breadcrumbs

Using a spoon, evenly distribute the buttered breadcrumb mixture on top of each flounder, pressing lightly so it adheres to the fish. Use about half to three-quarters of the crumb mixture for the top of the fish; reserve a small amount for finishing if desired.

Roast

Roast in the preheated oven on the middle rack for 10–14 minutes, depending on size (smaller flounder ~8–10 minutes, larger ~12–14). The fish is done when the flesh flakes easily with a fork and registers 135–140°F (57–60°C) at the thickest part.

Broil for color (optional)

If the crumbs haven't browned to your liking, switch oven to broil for 1–2 minutes, watching closely to avoid burning, until the crust is golden and crisp.

Finish

Remove the fish from the oven and immediately drizzle with the remaining 2 tablespoons melted butter or olive oil for shine and extra flavor. Let rest 2–3 minutes.

Serve

Transfer each flounder to serving plates. Spoon any remaining breadcrumb mixture over the top. Serve with lemon wedges on the side to squeeze over the fish. Garnish with extra parsley if desired.