Lemon-Parmesan Baked Flounder with Zucchini and Red Onion
A quick and easy one-pan baked flounder recipe with a bold lemony sauce, tender zucchini, and red onion, topped with melted Parmesan.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings6
This baked flounder recipe is perfect for a busy weeknight dinner. The fish cooks in just minutes alongside zucchini and red onion, all coated in a garlicky, lemony, and spiced olive oil sauce.
A sprinkle of Parmesan cheese in the last few minutes of baking adds a savory, nutty finish. If you can't find flounder, any mild, thin white fish like sole, halibut, or branzino fillets will work beautifully.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F.
- In a small bowl, whisk together the minced garlic, dried oregano, sweet paprika, cumin, lemon juice, and extra virgin olive oil to make the sauce.
- Pat the flounder fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- Arrange the seasoned fish in a single layer in a large baking dish.
- Add the sliced zucchini and red onion to the dish around the fish, and season the vegetables with salt and pepper.
- Pour the prepared sauce evenly over the fish and vegetables.
- Bake for 7 to 10 minutes, then carefully remove the dish from the oven.
- Sprinkle the grated Parmesan cheese evenly over the fish and vegetables.
- Return the dish to the oven and bake for another 3 to 5 minutes, until the fish is flaky and the cheese has melted. Do not overcook.
- Serve immediately with lemon wedges on the side.
💡 Tips
- For even cooking, try to choose fillets of similar thickness.
- If using frozen fillets, thaw them completely and pat dry before seasoning.
- You can substitute the zucchini with yellow squash or thinly sliced bell peppers.
Inspired by a recipe from The Mediterranean Dish