Introduction
Hey there, friend! Are you looking for a super simple, incredibly delicious way to get a healthy dinner on the table without a fuss? Because let me tell you, this Baked Flounder recipe is about to become your new weeknight superhero. It’s the kind of meal that feels fancy enough for company but is so easy, you can whip it up on a Tuesday after a long day. No complicated steps, just pure flavor and flaky, tender fish. It seriously brings a little taste of the coast right into your kitchen!
I just adore how quickly this comes together. From start to finish, you’re looking at barely 20 minutes, which means more time relaxing and less time stressing over dinner. Plus, flounder is such a mild, delicate fish, it takes beautifully to simple seasonings. If you think cooking fish at home is intimidating, this recipe is here to prove you wrong. It’s truly foolproof!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
You don’t need a mile-long list for this winner! Just a few simple things, many of which you probably already have in your pantry.
- 4 5-oz Flounder fillets: Fresh is great, but thawed frozen fillets work perfectly too! Just make sure they’re patted nice and dry.
- 1 tbsp Unsalted butter, melted: Adds a lovely richness.
- 1 tbsp Olive oil: Helps keep the fish moist and adds flavor. Use a good quality one if you have it!
- 1 tbsp Lemon juice: Freshly squeezed is always best for that bright, zesty punch.
- 1 tsp Smoked paprika: My secret weapon for adding a little depth and warmth without heat. It’s just lovely with fish.
- 1 tsp Garlic powder: Gives you that delicious garlic flavor without mincing cloves. Easy peasy!
- 1 tsp Sea salt: Essential for bringing out all the flavors.
- 1/2 tsp Black pepper: Freshly ground is always a good idea!
How to Make It
Alright, let’s get cooking! You won’t believe how simple this is.
-
First things first, preheat your oven to 400°F (200°C). While it heats up, grab a baking dish big enough to hold your flounder fillets in a single layer. For super easy cleanup, you can line it with parchment paper – trust me on this one!
-
Next, take your beautiful flounder fillets and gently pat them really dry with paper towels. This helps them cook up nicely and not steam.
-
Now, let’s make our magic sauce! In a small bowl, whisk together the melted unsalted butter, olive oil, and fresh lemon juice.
-
In a separate small bowl (or you can just sprinkle directly if you’re careful), mix together the smoked paprika, garlic powder, sea salt, and black pepper. Give it a little stir.
-
Place your patted-dry flounder fillets in the prepared baking dish.
-
Brush or drizzle the butter and oil mixture evenly over the fish fillets.
-
Now, sprinkle the spice mixture evenly over each fillet. Make sure they get a nice coating!
-
Pop the dish into your preheated oven. Bake for about 12-15 minutes, depending on the thickness of your fillets. Flounder is thin, so it cooks fast! You’ll know it’s done when the fish is opaque throughout and flakes easily with a fork.
-
Carefully remove from the oven and serve immediately. That’s it! See? Told you it was easy!
Substitutions & Additions
This recipe is wonderfully adaptable! Feel free to play around based on what you have or what you’re craving.
- Different Fish: This recipe works beautifully with other thin white fish like tilapia, sole, or even cod loins (though cod might need a few extra minutes of baking time).
- Fat Swap: No butter? Use an extra tablespoon of olive oil. Prefer avocado oil? Go for it!
- Seasoning Mix-up: Swap the smoked paprika for regular paprika. Add a pinch of onion powder or a tiny dash of cayenne for heat. Dried herbs like dill, parsley, or a little thyme would also be lovely.
- Add Veggies: Want a one-pan meal? Toss some quick-cooking veggies like asparagus spears or broccoli florets in a little olive oil, salt, and pepper and arrange them around the fish in the baking dish before it goes in the oven. They’ll cook right alongside!
- Fresh Herbs/Lemon: A sprinkle of fresh chopped parsley or dill after baking adds beautiful color and freshness. You could also place thin lemon slices directly on top of the fish before baking.
Tips for Success
Even though this recipe is simple, a couple of little tricks can make it absolutely perfect every time.
- Pat Dry, Pat Dry, Pat Dry! I mentioned it in the steps, but it’s worth repeating. Removing excess moisture from the fish is key to getting that perfect flaky texture instead of a steamy mess.
- Don’t Overcook! Flounder is thin and cooks fast. Keep an eye on it. As soon as it turns opaque and flakes easily, pull it out. Overcooked fish can be tough and dry.
- Parchment Paper is Your Friend: Seriously, lining the baking dish makes cleanup practically nonexistent. More time for eating and less time scrubbing!
- Serving Suggestion: This fish is fantastic served with simply cooked rice or quinoa and a green veggie or a side salad. A little extra squeeze of fresh lemon juice over the top just before eating is also divine!
How to Store It
If you happen to have any leftovers (which is rare in my house!), storing them is easy.
Let the fish cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 2-3 days. To reheat, I recommend doing it gently in the microwave on a lower power setting or flaking it cold over a salad.
FAQs
Can I use frozen flounder?
Absolutely! Just make sure it’s fully thawed in the refrigerator overnight before you plan to cook it. Patting it very dry is extra important with frozen fish.
How long does it take to bake flounder?
For 5oz fillets like these, it usually takes about 12-15 minutes at 400°F (200°C). Thicker fillets might take a few minutes longer, while thinner ones could be faster. Always cook until opaque and flaky.
How do I know when the fish is done?
The easiest way is to gently poke it with a fork at its thickest point. If it flakes apart easily and the flesh is opaque all the way through (no longer translucent), it’s ready!
What should I serve with baked flounder?
So many options! Steamed rice, quinoa, roasted or steamed vegetables (like asparagus, broccoli, or green beans), a fresh salad, or even mashed potatoes are all great companions for this mild fish.
Our Favorite Simple Baked Flounder
Equipment
- Baking dish Large enough to hold fillets in a single layer
- Small bowl Two needed
- Parchment paper Optional, for easy cleanup
Ingredients
Ingredients
- 4 5-oz Flounder fillets Fresh or thawed frozen, patted dry
- 1 tbsp Unsalted butter melted
- 1 tbsp Olive oil
- 1 tbsp Lemon juice Freshly squeezed is best
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Sea salt
- 0.5 tsp Black pepper Freshly ground is good
Instructions
- First things first, preheat your oven to 400°F (200°C). While it heats up, grab a baking dish big enough to hold your flounder fillets in a single layer. For super easy cleanup, you can line it with parchment paper – trust me on this one!
- Next, take your beautiful flounder fillets and gently pat them really dry with paper towels. This helps them cook up nicely and not steam.
- Now, let's make our magic sauce! In a small bowl, whisk together the melted unsalted butter, olive oil, and fresh lemon juice.
- In a separate small bowl (or you can just sprinkle directly if you're careful), mix together the smoked paprika, garlic powder, sea salt, and black pepper. Give it a little stir.
- Place your patted-dry flounder fillets in the prepared baking dish.
- Brush or drizzle the butter and oil mixture evenly over the fish fillets.
- Now, sprinkle the spice mixture evenly over each fillet. Make sure they get a nice coating!
- Pop the dish into your preheated oven. Bake for about 12-15 minutes, depending on the thickness of your fillets. Flounder is thin, so it cooks fast! You'll know it's done when the fish is opaque throughout and flakes easily with a fork.
- Carefully remove from the oven and serve immediately. That's it! See? Told you it was easy!
Notes
- Pat the fish fillets very dry before cooking to ensure a flaky texture.
- Don't overcook the thin flounder fillets; they are done when opaque and flake easily with a fork.
- Lining the baking dish with parchment paper makes cleanup much easier.
- Serving Suggestion: Serve with rice, quinoa, a green veggie, or a side salad, with an extra squeeze of fresh lemon. Storage: Let leftovers cool completely, transfer to an airtight container, and store in the refrigerator for up to 2-3 days. Reheat gently in the microwave or flake cold over a salad.