Easy Baked Flounder Oreganata

This easy baked flounder oreganata recipe features tender flounder fillets topped with crispy panko breadcrumbs, Parmesan cheese, fresh oregano, and lemon. A classic Italian-style baked fish dish made with white wine and olive oil, perfect for a quick seafood dinner. Light, flavorful, and oven baked, this flounder recipe pairs well with vegetables, rice, or pasta for a simple and healthy meal.

Ingredients

• ⅔ cup panko breadcrumbs
• 1 garlic clove, finely minced or grated
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
• 1 teaspoon lemon zest (from about ½ medium lemon)
• ¾ teaspoon salt, plus more for seasoning the fish
• Freshly cracked black pepper, to taste
• ¼ cup olive oil, plus 1 tablespoon, divided
• 4 flounder fillets (4–6 oz each)
• ½ cup dry white wine
• 2 tablespoons fresh lemon juice
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the panko breadcrumbs and garlic. Use a fork or your fingers to evenly distribute the garlic through the breadcrumbs.
3. Add the Parmesan, lemon zest, oregano, parsley, ¾ teaspoon salt, and black pepper. Drizzle in ¼ cup olive oil and mix until the crumbs are evenly moistened.
4. Drizzle the remaining 1 tablespoon olive oil over the bottom of a 9×13-inch baking dish. Arrange the flounder fillets in a single layer and season both sides with salt and pepper.
5. Pour the white wine and lemon juice evenly over the fish.
6. Spoon the breadcrumb mixture over each fillet, gently pressing it on so it adheres.
7. Bake for about 10 minutes, depending on thickness, until the fish is just cooked through.
8. Switch the oven to broil and broil briefly, watching closely, until the topping is golden and crisp. Rotate the pan if needed for even browning.
9. Serve immediately with lemon wedges on the side.

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Tips

• Use thin, evenly sized fillets so the fish cooks at the same rate.
• Keep a close eye during broiling to prevent the topping from burning.
• Fresh lemon zest adds brightness; avoid the bitter white pith.

Variations and Substitutions

• Substitute flounder with sole, haddock, or cod.
• Use Pecorino Romano instead of Parmesan for a sharper flavor.
• Add a pinch of red pepper flakes for mild heat.

FAQs

How do I know when flounder is done?
The fish should flake easily with a fork and appear opaque.

Can I prepare this ahead of time?
You can prepare the breadcrumb topping in advance, but assemble and bake just before serving.

Can I make this without wine?
Yes, replace the wine with additional lemon juice or a splash of fish or vegetable stock.

Serving Suggestions

• Serve with roasted vegetables or sautéed spinach.
• Pair with rice, orzo, or a light pasta.
• Add a simple green salad for a complete meal.

Why You’ll Love This Recipe

• Light, fresh flavors with a crispy topping.
• Quick and easy preparation.
• Perfect for weeknight dinners or simple entertaining.