When you can have flounder recipes that are easy to make but also packed with a ton of flavor you might never go back to another type of fish.
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Flounder may not be the fanciest fish in the sea, but it’s certainly far from boring! Flounder has a tender, delicate texture with a mild taste and underlying sweet undertone, making it an incredibly versatile ingredient for a wide selection of dishes.
Now, many new cooks become a bit intimidated because of the flounder’s delicate nature, but not to worry — It’s a lot easier than it looks. One quick tip for buying fresh flounder at the market is to smell it. Fresh fish will not have an overpowering fishy smell. If that’s the case, then it’s likely not so fresh.
What makes a flounder recipe delicious is a light seasoning that gives it an added kick of flavor but also some lemon citrus that keeps it light and refreshing.
You can make flounder in a few ways including baked flounder, pan-fried flounder, roasted flounder, and deep-fried.
This recipe for flounder baked keeps things nice and easy on you so you don’t have to spend your entire day in the kitchen putting together a tasty meal. Many times you can substitute grouper in our recipes for flounder.
Baking flounder recipes is one of the best ways to do it because you still keep all the moisture inside but you’ll cook it evenly enough for every bite to taste delicious.
Take this baked flounder recipe and keep it nearby because the next time you get ahold of this delicious fish, you’ll want to cook it up right away.
How to Cook Flounder with Lemon Garlic and Butter
Baked flounder recipes are super easy and you’ll want to start by preheating your oven to about 325 degrees. Next, you’ll want to get out a baking dish big enough to fit your flounder and then give it a generous coat of butter all on the inside.
This will keep your flounder from sticking to the sides and bottom so you can enjoy every last bite. A recipe for baking flounder usually doesn’t take too much time because the fish is quite skinny so it will cook fast.
Once your fish is ready to go, get out a small bowl where you’ll add a few of your ingredients to mix them all together. Throw in some melted butter, lemon juice, salt, pepper, garlic, and onion powder. The fresher your lemon juice is the better flavors you’ll get so make sure you open a new lemon.
Before throwing anything on your fish you’ll want to give it a good pat down with some paper towels to dry it off. You want your mixture and seasonings to stick directly on the fish and not get washed away.
While you’re patting it down check for any small bones that might be hiding. There’s nothing worse than swallowing a small bone and feeling it get stuck in the back of your throat.
Once the fish is dry you can go ahead and lay it in the baking dish. Don’t worry if your fish is slightly overlapping because as long as all the fish are pretty even they’ll cook just fine. Pour the lemon butter mixture all over the fish as evenly as you possibly can.
Sprinkle a little smoked paprika on the flounder and toss it in the oven for a good 15-20 minutes depending on the size of your flounder. You can check to see if they’re done by using a fork and tearing at some of the fish to see how easily it flakes away.
If the fish isn’t done just keep it in the oven for an additional couple of minutes. If you wait too long then the fish could overcook and become tough to eat.
Make sure when you pull the fish out of the oven that you serve it as quickly as possible. The thin size of the fish will make this recipe for baking flounder turn cold rather quickly.
You can add some more lemon butter and garlic sauce if you have more leftovers. Also, cut up a few extra lemon wedges so that everyone has some extra to pour over their fish if they need it.
What sides go with baked flounder?
A recipe for flounder will go great with a ton of different side choices depending on what you really like. Here are some of the best side dishes that go with baked flounder.
- Mashed potatoes
- Mac and Cheese
- Roasted Asparagus
- Dinner Rolls
How do you avoid drying out a flounder?
The most important element in not drying a fish when cooking is the temperature and time you cook it.
If you notice your fish isn’t that oily then you may want to also shorten the cooking time by a few minutes.
How do you know when flounder is finished cooking?
You can easily fun a fork through your recipe for flounder and if it tears away easily it will be finished. If you have a thermometer, make sure it reaches 140-145 degrees.
Can you use frozen flounder fillets for flounder recipes baked?
A frozen flounder fillet for flounder baked recipes will be ok but you want to make sure it thaws out and you pat it dry. Fresh filets will always be fresher and have better flavor.
Do you have to use a specific sauce with flounder?
Once you get comfortable working with flounder you can use practically any sauce and any seasoning you want.
The garlic parmesan flounder is perhaps the most classic and widely-used baked flounder recipe. It is a flavorful, easy-to-make dish that will leave you wanting more.
The taste alone is enough to satisfy any palate and it will be a fan favorite when you set it on the table. Just make sure to get enough filets going with plenty of olive oil because people will be looking for a second taste when they’re done with their first.
When flounder isn’t quite enough you need to stuff it and spinach is the perfect way to do that. It will add a touch of green and some extra flavors to help make the fish stand out.
The spinach stuffing is easy to make and can be tailored to your own taste. You can also switch up the type of cheese you use or add some diced ham for a bit more flavor.
The deep south has been serving seafood different from the rest of the US and this Cajun spiced flounder recipe is a perfect example. It will have your taste buds doing the two-step and begging for more.
The spice rub is easy to make and only requires a few ingredients that you probably already have in your pantry. If not, they are all easily accessible at any grocery store. This is a great one for a cookout or if you’re looking for something a little different.
When you want to give your flounder the most taste possible but still have some sophistication, you need to blacken it. This pan-seared blackened flounder will do just that and more.
The spice rub is easy to make and will have your kitchen smelling amazing in no time flat. It only takes a few minutes for the fish to cook through, so it’s perfect for a busy weeknight meal.
When you already love seafood the best thing to do is pack in more of it and that’s what this flounder with shrimp stuffing recipe does. It takes a classic stuffed fish dish and amps it up by using plump, succulent shrimp.
The stuffing is easy to make and can be tailored to your own taste. This is a great one to make when you’re looking to impress and you want to go all out for your dinner guests.
Our BEST Flounder Recipes
- 4 Tablespoons of melted butter
- 2 1/2 Tablespoons Lemon Juice
- 2 Teaspoons Garlic
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Onion Powder
- 1 Pound Flounder Fillets
- 3/4 Teaspoon Smoked Paprika
- Go ahead and preheat the oven to 325 degrees.
- Grab a baking dish big enough for the fillets and start to butter the entire inside then set the pan aside.
- Get a small bowl and whisk together your melted butter with garlic, lemon juice, onion powder, salt, and pepper until everything is thoroughly mixed together.
- Pat your flounder filets with paper towels and place them evenly in the baking dish. Pour over the lemon garlic butter mixture and then sprinkle some smoked paprika on top of everything.
- Bake the fillets in the oven for about 15-20 minutes depending on how thick your filets are or until the fish flakes easily with a fork. You can also use a thermometer to measure the internal temp. You want it to reach 140-145 degrees.
- Remove your fish from the oven and garnish them with some fresh cut parsley and lemon wedges. The parsley is optional but it does give the fish a nice freshness and taste.
- When it’s ready, serve it with a side dish of your choice.