Skip to Content

Flounder with Lemony Bread Crumb Topping

Sharing is caring!

Flounder with Lemony Bread Crumb Topping

Flounder with Lemony Bread Crumb Topping

Jessica Braider
When I first made this fish, all three kids at the table surprised us by finishing their entire servings. What better testament can there be for this dish than three members of the clean plate club?
No ratings yet
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 1 - 1 1/2 lb. flounder fillets or other firm white fish
  • 1/8 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste
  • 1/3 cup bread crumbs (store-bought or homemade)(use wheat/gluten-free, if needed)
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup fresh flat leaf parsley chopped
  • 1/2 lemon juice only, about 2 Tbsp., plus more for serving
  • 1 clove garlic minced, about 1/2 tsp.
  • 1/4 tsp. kosher salt, sea salt, or other coarse salt
  • 1 tsp. Dijon mustard (use wheat/gluten-free if needed)


  • Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
  • Lay the fillets on the baking sheet, and season them with salt and pepper.
  • In a medium bowl, combine the bread crumbs, oil, parsley, lemon juice, garlic, kosher salt, and mustard, and mix them together well with a fork. Press an equal amount of the bread crumb mixture onto the top of each fillet.
  • Bake the fish until it is white and flakes easily in the center, about 10 minutes. (For a browner topping, broil it for the final 2 minutes of cooking.) Sprinkle the fish with additional lemon juice before serving, if desired.

Slow Cooker Directions:

  • Prepare the topping as directed. Place each piece of fish on a separate square of aluminum foil large enough to enclose the fish completely and season each fillet with salt and pepper. Press an equal amount of the bread crumb mixture onto the top of each fillet, then fold the aluminum foil into a packet around each. Place the packets in the slow cooker, stacking as necessary, then cook on low for 7 - 9 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Chop the parsley, juice the lemon, peel the garlic, make the bread crumb mixture.
Scramble Flavor Booster: Double the garlic and mustard.
Tip: Got heartburn?  Lemons contain a compound called limonene that helps to short-circuit acid production in the stomach.  Just squeeze the juice of 1 lemon into a full glass of water and drink up.
Nutritional Information Per Serving (% based upon daily values): Calories 217, Total Fat: 6g, 8.5%; Saturated Fat: 1g, 5%; Cholesterol: 82mg, 27.5%; Sodium: 404mg, 17%; Total Carbohydrate: 7g, 2.5%; Dietary Fiber: 1g, 1.5%; Sugar: 1g; Protein: 33g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!

    Your Cart
    Your cart is emptyReturn to Shop