Parmesan-Crusted Flounder + Orzo with Lemon Beurre Blanc

Crispy panko‑parm crust, bitter‑green orzo, and a glossy lemon beurre blanc that you spoon over the fish and the pasta “Milanese‑style.” Scallops are an optional side when you want the extra flex.
Seafood Stovetop Comfort-food clean Beurre blanc 35 min Serves 2–3
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Parmesan-crusted flounder served with spinach and radicchio orzo.
Flounder cooks fast. The crust is your timer: when it’s golden, you’re basically there.

Process shots

Flounder prep: breading station and seasoned panko-parm mix
Prep: seasoned panko + parm, ready to bread.

The story

This is my go-to when I want the “crispy cutlet” satisfaction, but lighter. The fish is delicate, so the whole plan is simple: build a crust that browns quickly and protects the fillet, then pair it with something green and slightly bitter so the plate doesn’t feel like beige-on-beige.

Food nerd note: Panko browns quickly and stays crisp. Parmesan adds umami and helps the crust set. The butter/olive oil combo gives flavor without burning as fast as straight butter.

Why radicchio is the move

Radicchio brings a gentle bitterness that plays well with lemon and parmesan. If you don’t have it, arugula or kale works too — just add it at the end so it stays lively.

Workflow: Make the beurre blanc first and keep it warm. Then bread and sear the fish last so the crust stays crisp when the sauce hits.

Recipe

Instructions

  1. Season + dredge. Season fish. Coat with egg (or a thin mayo layer), then press into seasoned panko + parmesan mixture.
  2. Pan-fry. Heat butter + olive oil over medium-high. Cook fillets until golden, flipping carefully (they’re delicate). Total time is usually short.
  3. Orzo. Cook orzo. Sauté garlic, wilt spinach, add radicchio at the end. Toss with lemon and a little oil.
  4. Beurre blanc. Reduce wine + shallot until syrupy. Whisk in cold butter off-heat until glossy; finish with lemon. Keep warm (not hot).
  5. Optional scallops. Pat dry, salt right before searing. Hot pan, oil, 90 sec–2 min per side. Serve on the side (or scatter over the orzo).
  6. Serve. Plate orzo, top with fish, finish with lemon and extra parmesan.
Flip tip: Use a thin fish spatula and flip with confidence. If the crust resists, give it another 30 seconds.

FAQ

Can I use another white fish?
Yes: sole, haddock, cod, or tilapia. Adjust cook time to thickness; the crust should be golden as the fish turns opaque.
Is there a baked version?
Yes. Bake on a rack at high heat (425°F) until crisp and opaque. You can spritz with oil to help browning.
How do I keep leftovers crisp?
Reheat on a rack in a hot oven or air fryer. Microwaving steams the crust.