Low FODMAP Parmesan Crusted Flounder
Fish is a fast meal to make, when it is a recipe like our Parmesan Crusted Flounder! This dish came about one night when Dédé was racing home from an evening boot camp class and wanted to get dinner on the table fast.
Fish is often quick to cook and as the recipe ideas floated in her mind she realized that she had the other ingredients in the pantry to make a Parmesan Crusted Flounder. Yes, we have a well-stocked Test Kitchen but really you should have butter, oil, and Parmesan at hand as well.
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GF Bread Crumbs – Store Them or Make Them
Did you know that all breadcrumbs and Parmesan can be frozen? There is no reason not to have them available. You can find Low FODMAP bread crumbs in our SHOP.
Or make your own as instructed in recipe! Super simple and much less expensive- and a great way to use up any gluten free bread you aren’t eating fast enough.
With low FODMAP ingredients in the kitchen you will never be without a suitable and tasty meal that will keep your tummy and taste buds happy.
This is another perfect example of a dish that not only doesn’t scream “special diet food” but it is liked by those following the diet as well as family members who are not. Serve with rice or potatoes and a cooked green vegetable on the side.
Parmesan Crusted Flounder
This simple fish dish can be made with any white fish filets but we are partial to flounder or cod. If you have low FODMAP breadcrumbs and Parmesan cheese at hand you will be able to make this dish with last minute notice.
- 2 slices (52 g) low FODMAP gluten-free white bread, such as Udi's white sandwich bread
- 1 pound (455 g) of flounder filets or other white fish filets
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (32 g) shredded Parmigiano Reggiano
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Low FODMAP Garlic-Infused Oil, made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
- Lemon wedges
Position rack in middle of oven. Preheat oven to 300°F/150°
Grate the two slices of bread on the largest holes of a box grater (watch your knuckles!) or use the shredding disc of a food processor. Your aim is to make large-ish, somewhat textured pieces. Scatter these fresh breadcrumbs out in a single layer on a rimmed baking sheet pan and bake for about 5 to 9 minutes or until very lightly toasted; stir them once during baking for even toasting. Cool completely.
Increase oven to 400°F/200° Lay the fish filets flat in an ovenproof casserole dish. Season well with salt and pepper; we go light on the salt and generous with the pepper.
Stir together the cooled breadcrumbs, Parmigiano, melted butter and oil in a small bowl until well combined. Season with salt and pepper. Pat breadcrumb mixture evenly over the fish.
Bake for 20 to 25 minutes or until breadcrumbs are golden and the fish is no longer opaque. Serve immediately with lemon wedges.
Dédé's Quick Recipe Tips Video
- You can brown the butter for a nutty, rich flavor before incorporating with the remaining ingredients.
If You Can Tolerate
- If you have passed the fructan garlic Challenge, feel free to use regular olive oil and add 1 minced garlic clove to the breadcrumb mixture.
- If you have passed the fructan wheat Challenge, feel free to use regular breadcrumbs, in which case the dish will no longer be gluten-free.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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