Flounder fillets coated in breadcrumbs and baked until crisp make a lighter alternative to fried fish. This easy main dish is a practical option that families with children may also enjoy.
Put the all-purpose flour, beaten egg, and breadcrumbs in separate bowls.
Season the fillets with salt, then dredge them in the flour, dip them in the egg, and coat them with breadcrumbs.
Arrange the coated fillets on an oiled baking sheet, drizzle them with a thin layer of olive oil, and bake in the preheated oven until crisp and golden.
Serve hot with lemon wedges.
Important: Drizzle a thin layer of olive oil over the fillets before baking to help the breadcrumbs brown and crisp. Allergen information: Contains fish and gluten (breadcrumbs). Note: If your hands stay wet while coating the fish, the breadcrumbs will clump; keep one hand dry.
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