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Foil-Baked Flounder
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Flounder fillets are cooked in a foil packet with a butter sauce. Sealing the fish in the packet while cooking results in an extra flaky and tender dinner.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
2 pounds flounder fillets
1 medium onion, sliced
1 clove garlic, minced
1 lemon, juiced
2 tablespoons butter, melted
1 dash Worcestershire sauce
salt and pepper, to taste
extra butter, cut in bits
1 tablespoon chopped fresh parsley
directions
Preheat oven to 350 degrees F.
Place the flounder fillets on a sheet of aluminum foil. Top the fillets with the sliced onion and minced garlic.
Combine the lemon juice, melted butter, Worcestershire sauce, salt, and pepper until smooth. Evenly drizzle the sauce over the fish.
Dot the fish with small bits of butter and sprinkle with the fresh parsley.
Pull up the sides of the aluminum foil and wrap over the fish and seal the edges. Place the foil packet on a baking sheet with rimmed sides and place in the oven.
Bake at 350 degrees F for 15-20 minutes or until the fish flakes easily (open one corner of the packet to test).
Remove the fish from the oven and serve hot.
recipe tips
Make sure the foil is tightly sealed to keep the steam inside for moist and flaky fish.
For added flavor, include slices of lemon on top of the fish before sealing the foil.
Let the fish rest for a few minutes after removing it from the oven before opening the packet to avoid steam burns.
Sprinkle the fish with additional fresh parsley or lemon zest before serving for fresh flavor.
To prevent sticking, lightly grease the foil with oil or butter.
For a lower fat version, use less butter or a butter substitute.
You can prepare these packets in advance and refrigerate them until ready to bake.
Serve the fish directly from the foil packet for easy cleanup.
Pair the baked flounder with rice, quinoa, or a fresh salad.
common recipe questions
Can I use a different type of fish for this recipe?
Yes, you can use other mild white fish like tilapia, cod, or halibut.
Is it possible to make this recipe without butter for a dairy-free version?
You can use olive oil or a dairy-free butter alternative.
Can I add vegetables to the foil packet?
Vegetables like asparagus, zucchini, or bell peppers can be added for a complete meal in one packet.
How can I tell if the fish is cooked without opening the foil packet?
The fish is usually done when the packet has puffed up and is steamy. However, it's best to open a corner and check if the fish flakes easily.
Is there a substitute for Worcestershire sauce?
Soy sauce or a mixture of vinegar and tamarind paste can be used as a substitute.
tools needed
Aluminum Foil: For creating a sealed packet to cook the flounder fillets in, making sure they stay moist and tender while baking in the oven.
Baking Sheet: To hold the foil packet containing the flounder while it bakes, preventing any buttery sauce from leaking onto the oven.
Knife: For slicing the onion and chopping the fresh parsley to be sprinkled over the fish before baking.
Cutting Board: The surface on which to safely chop the onion and parsley with your trusty knife. Don't be chopping those veggies on your countertop like a savage.
Citrus Juicer: Used to extract the fresh lemon juice needed for the buttery sauce.
Measuring Spoons: To accurately measure out the melted butter, Worcestershire sauce, salt, and pepper for the tangy sauce drizzled over the fish.
Oven Mitts: For safely removing the hot baking sheet from the oven after the flounder has finished cooking.
what goes with it?
Roasted Asparagus: the crispness of the asparagus will provide a nice contrast to the tender flounder, plus it adds some color to your plate. Just make sure to season with a little salt and pepper before roasting for that extra flavor kick.
Wild Rice Pilaf: the nutty flavor of the wild rice will complement the delicate flounder, and the pilaf adds some heartiness to the meal.
Garlic Parmesan Mashed Potatoes: creamy mashed potatoes with a hint of garlic and a sprinkle of Parmesan cheese will make a delicious side dish for your flaky flounder.
beverage pairings
Wine Pairings
Chardonnay: A buttery Chardonnay can complement the richness of the buttery sauce in this flounder dish. Look for one with a hint of oak for an added depth of flavor.
Pinot Grigio: If you prefer a lighter white wine, a crisp Pinot Grigio can provide a refreshing contrast to the flaky texture of the fish. Its citrus notes can also enhance the lemon flavors in the dish.
Merlot: For those who prefer red wine, a fruit-forward Merlot can be a surprising pairing with flounder. Its red berry notes can add a unique twist to this seafood dish.
Other Alcohol Pairings
Gin and Tonic: The herbal notes of gin can complement the freshness of the fish, while the effervescence of tonic water can cut through the richness of the butter sauce.
Craft Lager: A light and crisp craft lager can be a great match for flounder.
Margarita: The citrusy kick of a margarita can elevate the flavors of this dish, bringing out the brightness of the lemon and parsley.
Non-Alcoholic Pairings
Ginger Beer: The spicy kick of ginger beer can add a zesty contrast to the buttery flavors of this flounder dish.
Iced Green Tea: A refreshing iced green tea can provide a light and clean flavor to balance the richness of the butter sauce.
Cranberry Juice: The tart and slightly sweet flavor of cranberry juice can add a pop of brightness to the dish. Its acidity can also cut through the richness of the butter sauce.
nutrition data
272 calories, 9 grams fat, 4 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
May 26, 2020
I like pouring zesty italian dressing over them before placing them in the oven.
October 2, 2019
To give this just some added flavor I also garnished with lemon pepper before sealing the tin foil.
Sounds great-will make it.
July 23, 2017
I used Tilapia. It comes out so flakey and delicious with this recipe. I add a lemon slice on top of each filet before putting them in the oven. It adds extra flavor and a pretty garnish.
April 1, 2017
I was a little disappointed in the final results of this recipe. All the ingredients seemed to a perfect blend to enhance the flavor of flounder. It was rather bland and somewhat mushy even though the fish was done.
November 7, 2013
I've used this recipe with salmon too. Delicious. The fish turns out incredibly flakey.