Baked Flounder with Panko and Parmesan Recipe

Recipesfull introduces to you: Seafood Recipes. (Baked Flounder with Panko and Parmesan Recipe). Here's a simple but tasty flounder recipe. Serve with vegetables, a tossed salad, or rice.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Baked Flounder with Panko and Parmesan Recipe

Ingredients

4 (4 ounce) flounder fillets

¼ cup butter

melted

⅔ cup grated Parmesan cheese

1 cup panko bread crumbs

½ teaspoon salt

ground black pepper to taste

1 pinch dried thyme

Baked Scallops

Dinner

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large shallow baking dish.

Step 2

Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs Parmesan cheese salt pepper and thyme in a bowl; sprinkle over flounder.

Step 3

Bake in preheated oven until fish flakes easily with a fork 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Nutritional Information

Baked Flounder with Panko and Parmesan Recipe

Servings Per Recipe:4

Calories: 331.1

% Daily Value *

Protein: 29.2g 58%

Carbohydrates: 19.6g 6%

Dietary Fiber: 0.2g 1%

Sugars: 0.1g

Fat: 17.6g 27%

Saturated Fat: 10.2g 51%

Cholesterol: 101.6mg 34%

Vitamin A Iu: 461.2IU 9%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.2mg 14%

Vitamin C: 0.2mg

Folate: 10.3mcg 3%

Calcium: 173mg 17%

Iron: 0.8mg 5%

Magnesium: 57mg 20%

Potassium: 325.5mg 9%

Sodium: 800.1mg 32%

Thiamin: 0.1mg 8%

Calories From Fat: 158

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.