Crispy Parmesan Flounder
Yield: 4 servings
The three-ingredient topping can be mixed up in a minute in this mild but flavorful fish entree the whole family will enjoy!


  • 4 flounder fillets (about 1½ pounds; may substitute tilapia, cod, or your favorite white, flaky fish)
  • ½ cup grated Parmesan cheese
  • ½ cup panko or crushed Rice Chex (see notes)
  • 3 tablespoons avocado oil
  • Freshly ground pepper and sea or kosher salt
  • For serving: lemon wedges


  1. Preheat the oven to 425 degrees F, and grease a rimmed baking sheet.
  2. Place the fish on the baking sheet and lightly sprinkle with salt and pepper.
  3. In a small bowl, thoroughly combine the panko or crushed Rice Chex, Parmesan, and oil. Distribute the mixture evenly over the fish fillets, patting down lightly.
  4. Bake until the fish is just cooked through and golden on top. Depending on the thickness of the fish, this should take about 15 minutes. If you are not sure, remove from the oven a few minutes early and cut into the thickest part. You want to see that the fish is opaque throughout. If the center is still translucent, return to the oven for a couple more minutes and check again. The fish will continue to cook once removed from the oven so just a hint of translucence in the center is okay.
  5. Sprinkle lightly with salt and pepper, if desired, and serve with a lemon wedge for optional squeezing.


As I have mentioned in the past, crushed Rice Chex is a worthy gluten-free option to panko. You may wish to try it even if you can eat gluten. Three cups whole Chex yields approximately one cup crushed.

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