Fresh flounder has a light, delicate taste that that lends itself to light seasonings and cream-based sauces. However, simple baked fresh flounder makes an excellent main course, and it can be used for salads and cold recipes if you make extra or if there are leftovers. Pair freshly cooked flounder with roasted carrots or creamed cauliflower and herb-roasted potatoes and a glass of Pinot Grigio or Chablis.
Step 1
Preheat the oven to 350 degrees Fahrenheit. Remove the flounder fillets from the refrigerator to warm up toward room temperature while the oven preheats, keeping the meat covered with plastic wrap or wax paper.
Step 2
Brush both sides of the flounder fillets with melted unsalted butter. Season both sides of the flounder fillets with sea salt or kosher salt and freshly ground black pepper to taste.
Step 3
Place the flounder fillets in a baking dish large enough to hold the fillets without touching. Squeeze the juice of 1/2 lemon over the flounder fillets and top the flounder fillets with the chopped, fresh flat-leaf parsley and chopped garlic.
Step 4
Bake the flounder fillets in the oven for 14 minutes.
Step 5
Check the internal temperature of the flounder fillets with an instant-read thermometer in the centermost point of the thickest fillet. When the meat is fully cooked, the temperature should be 140 degrees F.
Step 6
Return the flounder to the oven if it is not fully cooked. Check the internal temperature every 5 minutes.
Step 7
Transfer the fish to a large serving platter or individual serving plates with a fish spatula. Allow the fish to rest for 5 minutes before serving it.
Tips and Warnings
- For a bit of extra color, garnish the flounder fillets with thinly sliced lemon rings.
Things You'll Need
- 4 fresh flounder fillets, approximately 1/2-inch thick
- Plastic wrap or wax paper
- Food brush
- Melted unsalted butter
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- Baking dish
- Juice of 1/2 lemon
- 2 tbsp. fresh, chopped flat-leaf parsley
- 4 tbsp. finely chopped garlic
- Instant-read thermometer
- Large serving platter or individual serving plates
- Fish spatula
- Thinly sliced lemon rings, for garnish, optional
References
- "Fish and Shellfish"; James Peterson; 1996
- "Fish Without a Doubt"; Rick Moonen, Roy Finamore; 2008
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