Baked Flounder
Baked flounder is a light, quick supper that needs one dish and about 12 minutes in the oven. The fillets are thin and delicate, so a brush of garlic and oregano oil, a few lemon slices and a hot oven are all they need. The fish is done when it turns opaque and flakes at the touch of a fork. Serve it with boiled new potatoes and greens.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 175kcal
Choosing the right fish for baked flounder
Flounder is a delicate flatfish with a mild, sweet flavour. It is not always at the fish counter, so ask for plaice, dab or lemon sole fillets, which cook in the same time. Baked plaice fillet uses the same method. Thicker fish such as baked hake needs a few more minutes.
Method for baked flounder
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6 and lightly oil the dish. Pat the fillets dry with kitchen paper and lay them in the dish in a single layer, tucking thin tail ends under so they cook evenly.
- Season Mix the oil, garlic, oregano, salt and pepper in a small bowl and brush the mixture over the fillets.
- Add the lemon Lay the lemon slices over the fish.
- Bake Bake on the middle shelf for , until the flesh is opaque and flakes easily when pressed with a fork. Thin fillets can be ready after , so check early. Scatter with parsley and serve straight away with the juices spooned over.
Serving
Serve the fish straight from the oven, because thin fillets cool quickly. Spoon the lemony, garlicky oil from the dish over the top.
Boiled new potatoes and a green vegetable are all you need alongside. If you would like a sauce, a spoonful of melted butter with chopped parsley and a squeeze of lemon is a simple finish. Keep the seasoning light, since the fish is delicate and the lemon does most of the work. Serve any leftover fish cold in a salad the next day.
Common problems and fixes for Baked Flounder
- The fish is dry.
- It was left in too long. Flounder is thin and lean, so start checking at 8 minutes and take it out as soon as it flakes.
- The fillets are watery.
- Frozen fish releases a lot of water. Defrost it in the fridge overnight and pat it very dry before oiling it.
- The fish sticks to the dish.
- Oil the dish first, or line it with baking paper, and loosen the fillets with a fish slice rather than pulling.
- The garlic has caught.
- Minced garlic can scorch on the edges of the fish. Keep it under the lemon slices and chop it finely.
Frequently asked questions about Baked Flounder
How do you know when baked flounder is done?
The flesh turns from translucent to opaque and flakes easily at the thickest part. A thermometer reading of 55–63°C is a guide for juicy fish, but the flaking test is what counts.
Can you bake flounder from frozen?
It is best to defrost it first, in the fridge overnight. Frozen fillets release water and cook unevenly. Pat them dry before you season.
What can I use instead of flounder?
Plaice, dab or lemon sole fillets all work with the same timings. Thicker fish such as hake or cod need 15–20 minutes.
What do you serve with it?
Boiled new potatoes and steamed greens, such as broccoli or asparagus, are the classic partners. A green salad also works for a lighter meal.
How did you like the recipe?
4.7 / 5 · 32 ratings
