Parmesan Crusted Flounder and Mediterranean Veggies




  • 1 bundle of asparagus
  • 1 pint cherry tomatoes
  • 2 zucchini
  • 5 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1/2 Tbsp Italian seasoning
  • 3 Tbsp thinly sliced basil
  • 1 cup bread crumbs
  • 1 1/2 Tbsp chopped fresh parsley
  • 2 tsp thyme
  • 1 cup shaved parmesan cheese
  • 3 flounder fillets
  • 1 lemon


Pre-heat oven to 400. Chop all the veggies. I cut the zucchini in quarters, halved the cherry tomatoes, and cut the ends off the asparagus and chopped them into 1 inch sections. Put all of the veggies and your chopped garlic in a large bowl. Mix in the olive oil, and Italian seasoning, and toss. Zest the lemon over the veggies. Place the veggies in a baking dish and bake for 10 minutes.

While the veggies are cooking combine the bread crumbs, parsley, thyme, and parmesan in a shallow dish. brush the fish with olive oil and coat each side with the bread crumb mixture.

When the veggies have baked for 10 minutes, move the veggies so there is room for the fish. Put the baking dish back in the oven for 20 minutes. Once the fish is done, cut the lemon in half and squeeze over the fish and veggies.