4 Great Flounder Recipes

Last Updated: 10.08.20

Many people may think that flounder is a pretty dull fish and that it cannot bring too much to the table. But, as is the case with mild-flavored fish meat, the secret lies with the dressing and the seasoning used. If you know how to pair the fish well with other ingredients, you will obtain a delicious meal that you will not hesitate to serve even at most pretentious dinners.

This lean fish has sweet meat that is usually sautéed, but there are plenty of other ways to cook it. While at first glance, it may appear like there are only straightforward ways to prepare this fish, you will discover that its simplicity makes it versatile and easy to include in many different meals.

Baked flounder with lemon pepper

Lemon and pepper are two ingredients that work well with almost any fish, and, in the case of flounder, they can work wonders. The coating you will make for this recipe will turn around your expectations for a flounder recipe, so let’s just get to it.

Use four flounder fillets so you can quickly cook four servings. Some cooking spray is required so that the fish doesn’t get stuck in your baking pan. But let’s talk more about what you will need to make the coating happen.

Obtain enough rind from 3 lemons first. This will then be the base for your sauce. You will also need one tablespoon of olive oil (extra virgin, if possible), a little more than a teaspoon of crushed peppercorns (black), two minced garlic cloves, and half a teaspoon of salt. If you want to decorate the plates for a special occasion, have a few lemon wedges handy, as well.

Mix the lemon rind with the crushed peppercorns, the garlic, the salt, and the oil. You will obtain a nice coating that you will use to rub on the fish fillets. Make sure to spread the coating as well as you can so that the meat will be flavored evenly.

Your oven should be preheated to 450 degrees. Coat your baking pan with some cooking spray, and then place the fillets inside the pan carefully. Let them bake for about 8 minutes. Since flounder is a very delicate fish, you will not need to cook it for prolonged periods of time. Serve it on plates with lemon wedges for a nice effect.


Baked flounder with freshly grated parmesan

Flounder tastes great when baked, and there are many twists you can put on this very basic recipe. One idea is to combine the sweet, mild taste of flounder with the stronger flavor of parmesan. We are focusing here on recipes that you can make fast, and that should not come as a big surprise. This fish cooks quickly, and that is why it is not pretentious when it comes to directions, either.

You will need a list of the following ingredients for this recipe. The first thing to grab is enough fish fillets for how many servings you want to prepare. For the quantities described for the coating, four fillets are enough.

Have half a cup of breadcrumbs handy, as these will be mixed with the freshly grated parmesan. As far as seasoning is concerned, since the parmesan will enhance the flavor of this recipe tremendously, you will not need more than salt and pepper. You will also need four tablespoons of butter, and two tablespoons of olive oil (extra virgin).

To be efficient makes sure to preheat the oven first, to 425 degrees. Use a baking dish to place the fillets and season them with salt and pepper, according to taste. Create a generous coating from the breadcrumbs, the parmesan, the olive oil and the melted butter. Coat the fillets and then send the baking dish to the oven.

It should not take more than 15 minutes for the fish to bake. You can check it from time to time, and, if the topping gets a delicious golden color, you will know the fish is ready. Here is a quick tip: do not move the fish fillets to the plates right away; let it rest for 5 minutes first, and all the aromas will blend beautifully.

In case you’re wondering what side dish to use, any steamed vegetables will work. Steamed asparagus is preferred by many chefs for this particular flounder recipe. Regarding beverages, dry white wines should be your preferred choice, and, if you go Italian, you will create a beautiful pairing well above a home-cooked meal.

Indian style stuffed flounder

In India, fish is usually stewed or prepared using a tandoor for quick cooking, but this Indian style recipe is a more modern twist. The secret of this recipe lies in how the stuffing is prepared and how it complements the fish. That being said, let’s see what ingredients you will need.

Mince 3 cloves of garlic and put them aside. Take the seeds out and mince a Serrano chili. Chop mint and cilantro, and use salt and pepper for seasoning. Since this recipe is served with a nice yogurt sauce, you will also need half a cup of heavy cream and 2 tablespoons of yogurt. Have on the table, before starting to cook two tablespoons of olive oil, and one tablespoon of vegetable oil.

You will also need enough flour for dredging, and one ginger root, peeled and cut into very thin strips. All these ingredients will serve for preparing four flounder fillets. So you will cook for four people with great ease.

While you take care of mixing the ingredients, preheat your oven to 300 degrees. Use a bowl to blend the minced garlic, the chili, the cilantro and the mint. Add enough salt and pepper to this mix, so that it tastes just as you like it.

Use a knife to create a small pocket in the wide part of each fish fillet and then carefully stuff each opening with the herb mixture you have just obtained earlier. Pour the olive oil into a saucepan and put it on the cooktop. Add the heavy cream, the yogurt, and whatever mixture you might still have left from the stuffing.

Simmer this concoction until you notice that it starts to thicken. Once that happens, turn off the heat and put the sauce aside, to rest. In a separate skillet, pour the vegetable oil. Sprinkle the thin strips of ginger over the oil, and cook them until they are nice and crisp. Move the crunchy pieces to a place, and use some mint leaves to prepare in the same manner. The crisp mint leaves with go to the same place as the ginger.

Use the same skillet for cooking the fillets. Dredge the fish in flour after seasoning it with salt and pepper according to taste. Fry the fillets on both sides, until the surface turns a nice golden brown. You can place the fried fish on a baking sheet and put it in the oven, so the fillets remain warm and suitable for serving.

When you take the fish to the table, remember to reheat the sauce, as well. You can season it with salt, according to taste. The ideal way of serving is by first pouring some sauce on the plates, and placing the fillets on top. Take some crisp ginger and mint leaves and sprinkle on top.

As far as the perfect wine to serve with this meal, you should opt for Sauvignon Blanc. This wine is usually aged in oak barrels, which gives it a strong flavor that will work like a charm with this delicate fish.


Fried flounder

The previous recipe was more complicated than what you may know about cooking flounder so that we will compensate now with a straightforward and easy recipe. For this, you will need four fish fillets, all-purpose flour, salt, and pepper, two tablespoons of vegetable oil, three tablespoons of butter, the juice of one lemon and some capers.

Make sure to wash the fish fillets and dry them before cooking. Season each fillet with salt and pepper for taste, and then dredge each in the all-purpose flour. Melt two tablespoons of butter mixed with oil in a frying pan.

Cook the fish fillets, making sure to cook each side for about three minutes. You will know the fish is cooked well when it turns all brown and crispy. Remove the fish and place it on plates, for serving. Make your dressing by melting the remaining tablespoon of butter into a preheated skillet.

Add the lemon juice to the melted butter, and then the capers. You can use a small bottle of capers and pour all the liquid from them, as well. Pour the sauce obtained like this over each fillet, and serve right away.

This must be the simplest way to cook flounder. Remember that this fish does not need a lot of preparation, and it cooks fast. Choose what seasoning or dressing you want for it, and you will put together a meal worthy of being served in restaurants with minimum hassle on your part.



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