Lemon Butter Baked Flounder
Thin, tender flounder fillets cook quickly, which makes them a smart choice for a weeknight dinner. This simple baked version uses lemon, butter, garlic, and a light breadcrumb topping for flavor without covering up the魚
At a glance
- Total time
- 22 min
- Yield
- 4 servings
- Prep
- 10 min
- Cook
- 12 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Dinner
Flounder is a mild white fish with a delicate texture. It is often sold as thin fillets, so it cooks faster than many other types of fish.
This recipe keeps things simple: a quick lemon-garlic butter, a sprinkle of breadcrumbs, and a short bake in a hot oven. The crumbs add a little texture while the butter keeps the fish moist.
Serve it with rice, roasted potatoes, or a green salad. Because flounder is so gentle in flavor, it also works well with steamed vegetables and a bright squeeze of lemon at the table.
01What you'll need
Ingredients
12 items · 4 servings
- 4 flounder fillets, about 5 to 6 ounces each
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 garlic cloves, finely grated or minced
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1 teaspoon finely grated lemon zest
- 1/3 cup plain panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon paprika
- Optional: pinch of red pepper flakes
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 425°F. Line a rimmed baking sheet or shallow baking dish with parchment paper, or lightly oil it so the fish does not stick.
2. Pat the fish dry
Place the flounder fillets on a plate and pat them dry with paper towels. Dry fish browns and seasons better. Sprinkle both sides with the salt and black pepper.
3. Make the lemon butter
In a small bowl, stir together the melted butter, olive oil, garlic, lemon juice, and lemon zest. If you like a little heat, add a small pinch of red pepper flakes.
4. Arrange the fillets
Lay the flounder in a single layer on the prepared baking sheet or in the baking dish. If the fillets are very thin at the edges, tuck those edges under slightly so they do not overcook before the thicker parts are done.
5. Add butter and crumbs
Spoon the lemon butter evenly over the fish. In another small bowl, mix the panko, parsley, and paprika. Sprinkle the crumb mixture over the tops of the fillets.
6. Bake until just cooked
Bake for 8 to 12 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and looks opaque, not translucent. If using a thermometer, the center should reach 145°F.
7. Rest briefly and serve
Let the flounder rest for 2 minutes so it firms up slightly. Serve with lemon wedges and spoon any buttery juices from the pan over the fish.
03From our kitchen
Cook's tips
- Make-ahead: You can mix the lemon butter and breadcrumb topping up to 1 day ahead. Keep them covered in the refrigerator. Wait to season and top the fish until just before baking.
- Storage: Store leftover cooked flounder in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven until warm, or enjoy it cold over a salad.
- Freezing: Cooked flounder can be frozen, but the texture may become softer after thawing. For better results, freeze raw flounder if it was not previously frozen, then thaw overnight in the refrigerator before cooking.
- Swaps: Sole, cod, haddock, or tilapia can be used in place of flounder. Thicker fish may need a few extra minutes in the oven.
- No panko: Use regular dry breadcrumbs, crushed crackers, or skip the topping for a softer, saucier dish.
- Dairy-free option: Replace the butter with more olive oil. The flavor will be lighter, but still good with lemon and garlic.
Cook's note
Flounder fillets vary a lot in thickness. Start checking early, especially if your fillets are thin. Overcooked flounder can turn dry and fragile, so pull it from the oven as soon as it flakes.
04Frequently asked
Questions & answers
How do I know when flounder is cooked?
Flounder is cooked when it turns opaque and flakes easily with a fork. The safest check is an instant-read thermometer inserted into the thickest part; it should read 145°F.
Can I use frozen flounder?
Yes. Thaw it overnight in the refrigerator, then pat it very dry before seasoning. Extra moisture from frozen fish can make the topping soggy if it is not dried well.
Why did my flounder fall apart?
Flounder is delicate and thin, so it can break if moved too much. Use a wide spatula, lift it gently, and avoid flipping it during baking.
Can I cook this on the stovetop instead?
Yes. Use a nonstick skillet over medium heat with a little butter and oil. Cook the seasoned fillets for about 2 to 3 minutes per side, depending on thickness. Add lemon juice at the end.
What should I serve with baked flounder?
Good sides include roasted asparagus, green beans, rice pilaf, boiled baby potatoes, couscous, or a simple salad with a lemony dressing.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat13 g
- 16%
- Saturated Fat6 g
- 30%
- Cholesterol23 mg
- 8%
- Sodium344 mg
- 15%
- Total Carbohydrate7.7 g
- 3%
- Dietary Fiber0.7 g
- 3%
- Total Sugars0.8 g
- Protein1.5 g
- 3%
- Vitamin D0.2 mcg
- 1%
- Calcium25 mg
- 2%
- Iron0.5 mg
- 3%
- Potassium38 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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