Ingredients:

  • 1 cup Kikkoman Panko breadcrumbs
  • 4 tbsp Kerrygold unsalted butter, melted
  • 1/4 cup fresh Italian parsley, finely minced
  • 1 tbsp fresh chives, chopped
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 zest of large lemon
  • 4 skinless flounder fillets (approx. 6 oz each)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 4 lemon wedges for garnish

Instructions:

  1. Prepare the Filling: In a medium bowl, combine 1 cup Panko breadcrumbs with 4 tbsp melted butter, 1/4 cup minced parsley, 1 tbsp chives, 1 tsp oregano, 1/2 tsp garlic powder, and the lemon zest.
  2. Season the Fish: Pat your 4 flounder fillets completely dry with paper towels. Drizzle with 2 tbsp olive oil and sprinkle evenly with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.
  3. The High-Heat Roast: Preheat oven to 400°F (200°C). Bake for 12–15 minutes until the breadcrumbs are golden brown and the fish is opaque and flakes easily with a fork.