Flounder Oreganata

Ingredients

• 14 flounder fillets(480g)
• 20.5 cup panko breadcrumbs(30g)
• 30.25 cup fresh parsley(15g)
• 42 clove garlic(8g)
• 50.25 cup pecorino romano(25g)
• 60.5 teaspoon kosher salt(3g)
• 70.25 teaspoon black pepper(1g)
• 80.5 teaspoon dried oregano(1g)
• 91 lemon lemon zest(3g)
• 101 lemon lemon juice(30g)
• 112 tablespoon extra-virgin olive oil(27g)
• 120.25 cup dry white wine(60g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Pat flounder fillets dry and place them in a baking dish.
3. 3In a bowl, combine panko breadcrumbs, chopped parsley, minced garlic, pecorino romano, kosher salt, black pepper, dried oregano, lemon zest, and 1 tablespoon olive oil.
4. 4Spread the breadcrumb mixture evenly over the fillets.
5. 5Drizzle lemon juice, remaining olive oil, and white wine around the fillets.
6. 6Bake for 12-15 minutes, until the fish is cooked through and the topping is golden.
7. 7Serve hot with extra lemon wedges if desired.