Italian Baked Parmesan Cracker Crusted Flounder

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.

Flounder

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

Other Seafood Substitutes

Delicate flavor and texture:

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

Other Recipes We Love:

Florida Red Fish
Seafood Primavera
Coconut Shrimp
Apricot Glazed Salmon
Almond crusted Haddock and Shrimp
Lemon Garlic Shrimp Pasta
Filet Mignon topped with shrimp and crab
Red Clam Sauce 
White Clam Sauce

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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!

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Italian Baked Parmesan Cracker Crusted Flounder

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MCook time: 22 MTotal time: 32 M

This is a cracker crumb topped baked flounder with garlic and herbs on top. The flounder is a saltwater fish that has a thin flat body and cooks quickly.

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

Instructions:

1. Mix cracker crumbs with cheese, garlic powder butter, spice, pepper and blend together.
2. On a large baking pan lay a piece of parchment paper and place the flounder pieces lengthwise in single pieces on it.
3. Mound the cracker mixture over each piece generously.
4. Drizzle tops with olive oil or butter.
5. Sprinkle with minced garlic, dried parsley, dill, and a small amount of Worcestershire sauce over the tops of the fish evenly.
6. Pour the white wine around the bottom of the fish not touching the topping.
7. Bake at 400 degrees hot oven for around 20 minutes check to see if fish flakes easy.
8. Note for a crispier topping broil for 3 minutes on high watching carefully.

Calories
195

Fat (grams)
11

Sat. Fat (grams)
4

Carbs (grams)
18

Net carbs
7

Sodium (milligrams)
28

https://www.whatscookinitalianstylecuisine.com/2013/08/italian-baked-parmesan-cracker-crusted.html

cracker crumb topped flounder, flounder recipes, seafood baked, cracker coating for fish

seafood, fish

italian

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2020.