- 4 flounder fillets, about 5 ounces each
- ½ cup plain, dried bread crumbs
- 1 large garlic clove, crushed through a press
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- Lemon wedges
- Preheat oven to 400°F with rack in top third. Lightly oil a 13 x 9-inch glass or metal baking dish. Season fillets with salt and pepper to taste. Fold each fillet in half crosswise so it forms a triangle of double thickness. Place in one layer in prepared dish.
- Mix bread crumbs, garlic, and oregano in small bowl. Mix in enough olive oil to make a paste, about 1½ tablespoons. Spread a thin layer of the crumb mixture over the top of each fillet. Drizzle with remaining olive oil.
- Bake until topping is lightly browned and crisp, 10 to 12 minutes. Serve right away with lemon wedges on the side.
- Variation for Crisp Crusted Flounder
- Add a tablespoon of chopped fresh parsley or basil to the bread crumbs, garlic, and oregano.
- Serving Suggestions for Crisp Crusted Flounder
- A raw shredded carrot salad dressed with a garlicky vinegar and oil dressing or sauteed asparagus. Because of the bread-crumb coating, you won’t need a starch.