Looking for a simple seafood dinner? This recipe for Baked Lemon Butter Flounder is your answer!
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My mama recently had a good friend to gift her with an entire cooler full of fresh, local flounder and she was nice enough to share a few with me. I hadn’t eaten flounder in forever!
What’s even better is that this recipe easily comes together in under 30 minutes. SCORE.
The butter sauce is a simple mixture of melted butter, lemon juice, lemon zest, fresh minced garlic and dried dill. Not a lot of ingredients but definitely packs a punch of flavor!
My flounder fillets were around 4 ounces each, so be sure to adjust your cooking time based upon the weight and thickness of your fillets. Enjoy!
PrintBaked Lemon Butter Flounder
- Total Time: 25 mins
- Yield: 4 servings
Ingredients
- 4 tablespoons unsalted butter, melted
- 3 tablespoons fresh lemon juice
- Zest from 1 lemon (about 1 tablespoon)
- 1 tablespoon fresh minced garlic
- ¼ teaspoon dried dill
- 5 (4-ounce) flounder fillets
- Kosher salt and freshly ground black pepper, to taste
- 1 small lemon, thinly sliced (optional)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat your oven to 425 degrees F.
- Spray a large baking dish or rimmed baking sheet with cooking spray.
- In a medium bowl, stir together the melted butter, lemon juice, lemon zest, garlic and dill.
- Rinse flounder fillets and pat dry. Place in baking dish and season with desired amount of salt and pepper.
- Evenly drizzle butter mixture over flounder fillets. Top with lemon slices, if desired.
- Bake for 10-11 minutes, then broil on high for 3-4 minutes. Fish is cooked when it flakes easily with a fork.
- Sprinkle with fresh chopped parsley, if desired.
Notes
Inspired by Cooking Light
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Seafood
- Method: Bake
- Cuisine: American
Karen
This recipe looks and sounds delicious! Im going to make it tonight. What do you recommend for a side dish? I’m trying to stay away from rice.
Amy @ The Blond Cook
Hi Karen, I love this with coleslaw and baked beans! My recipe for Carolina Coleslaw can be found here. Hope you enjoy it! 🙂
Amy B Garrett
I am making this tonight and was wondering since I don’t have a lemon zester would a grater work just as well? I love flounder, but am new to baking fish, always fried, but since we are having fried morels for an appetizer I thought baked would be better for the old cholesterol. Thank you.
Amy @ The Blond Cook
Hi Amy, the easiest way to get the zest from a lemon without a zester is to use a vegetable peeler (so that you don’t get any of the white part of the lemon which is bitter). Hope you enjoyed the baked flounder! 🙂
Becky
I fixed this sometime back and its delious.. We are going to have it again this weekend!! Thank you for sharing your recipe!!!
Amy @ The Blond Cook
Thanks so much, Becky! Hope you have a wonderful weekend and enjoy the flounder! 🙂
Brenda Druelle
Just made the Lemon butter flounder it was very simple and wonderful and tasted wonderful
Amy @ The Blond Cook
Thanks, Brenda – Happy to hear you enjoyed it! 🙂
Lex Deschain
I’m a professional chef, though my skills aren’t as good with fish, so I am constantly looking for things to try. I love the simplicity of your dish; it really enhances the delicacy of flounder without overdoing the lemon, which so many recipes do on a light fish. So great job on creating an excellent recipe. I suggest serving with brown rice and sautéed spinach. The juices from the cooking of the fish are great on both. Thanks for sharing.
Amy @ The Blond Cook
Thanks so much, Lex!
Maggie
Made this last night for New Year’s Eve dinner. It was FABULOUS! We loved the flavor — and it was super easy to prepare, cook, and clean-up! The only thing I changed was a sprinkle of paprika on top before baking in the oven. Definitely adding this to the rotation. Happy New Year!
Travis
Made this tonight. Bought some frozen flounder at Costco and they were tiny so we used 8, came out perfect! Thanks so much!
Amy @ The Blond Cook
Awesome, Travis! So happy to hear you enjoyed it! 🙂
Gordana
Awesome:). Absolutely loved it
Amy @ The Blond Cook
Thanks so much, Gordana… so glad to hear you enjoyed it! 🙂
James Taylor
I tried your recipe last night with two 6 ounce fillets. I used salted butter. I didn’t have unsalted. I didn’t know where the lemon zester was so I used lemon pepper It turned out amazing. My fiancée loved it.
Amy @ The Blond Cook
Thanks so much, James! Lemon pepper sounds delicious as well… so happy to hear you both enjoyed it! 🙂
Cyndy
In the broiler as we speak! Thanks for posting this recipe!
Amy @ The Blond Cook
Thanks so much, Cyndy… hope you enjoy! 🙂
Karen Palmer
I found this recipe yesterday, and since I have a whole bag of flounder I am going to make me some of this for dinner tonight…Looks delicious! Thanks for sharing a great recipe!
Amy @ The Blond Cook
Thanks, Karen and I hope you enjoy! 🙂
Mary Beth Herrick
I use fresh caught flounder and substituted one of my preserved lemons for the lemon juice then sprinkled with paprika. Broiling it is key.
Buying Seafood
This looks really good. I find myself in a similar situation: one of my buddies came in from his last trip right before the Super Bowl and gave me a bag of freshly filleted flounders of various kinds: blackbacks, yellowtail, fluke and dabs. I could just fry it, but baked with lemon and butter like you did is hard to resist.
Amy @ The Blond Cook
YUM! What a great way to start out the Super Bowl… I love flounder pretty much any way I can get it but this is one of my favorites! 🙂
Arthur in the Garden!
Baked founder is so good! When I was a kid we would flounder in Bogue Sound and around the marshes Radio Island.
Amy @ The Blond Cook
I love baked flounder! I used to live a few houses off of Bogue Sound and saw some big flounder caught from there but never caught any. 🙁 I have caught them around Radio Island and Shackleford Banks, though!
Margo
Your Mom’s recipe sounds and looks delicious.
I have no idea where you live but I used to live on the gulf coast and I went surf fishing regularly. We also went deep sea fishing occansionally. In the 70’s and 80’s we caught a lot of fish that are endangered now, we caught quite a bit of Redfish & Red Snapper…
I cooked a lot of my fish fileted, on my charcoal grill, I’d make a little “boat” out of aluminum foil and put them to side of the fire so they they sort of “smoked” I basted them with a lemon butter sauce that had liquid smoke in it and I alternated basting with that and a white wine. They are delicious that way.
Amy @ The Blond Cook
Hey, Margo! I live on the coast of NC in Morehead City. I love fishing, too… the way you grill fish sounds amazingly delicious!
Mallory
Hi! This recipe looks amazing. Do you by chance have the nutritional information on this delectable dish?
Amy @ The Blond Cook
Hi Mallory, thanks so much! I don’t have nutritional info for this particular recipe, but you can search online for “nutritional calculator”, enter the ingredients and it will calculate it for you. I hope you enjoy it if you make it! 🙂