Why You’ll Love This Baked Flounder Recipe
When you try this baked flounder recipe, you’ll quickly see why it’s a favorite in my kitchen. It’s simple yet elegant, making it perfect for both weeknight dinners and special occasions.
The flounder remains tender and flaky, while the combination of dill, Dijon mustard, and breadcrumbs adds a delightful crunch and flavor. Plus, it’s quick to prepare, so you won’t be stuck in the kitchen for hours.
I love how the fresh lemon juice brightens the dish, making each bite invigorating. Trust me, once you taste it, you’ll want to add it to your regular rotation!
Ingredients of Baked Flounder
When you’re ready to whip up a delicious baked flounder dish, gathering the right ingredients is your first step. Trust me, you don’t want to rush this part. The combination of flavors will make your taste buds dance, and having everything prepped makes the cooking process so much smoother.
So, let’s take a look at what you’ll need to bring this dish to life.
Ingredients for Baked Flounder:
- 1 1/2 lbs flounder fillets (you can choose to use 4, 8, or even 12 fillets)
- Salt and pepper (to taste)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon finely chopped dill
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons fresh bread crumbs
- 3 tablespoons fresh lemon juice
- 1 teaspoon light soy sauce
- 3 tablespoons chopped scallions
Now, before you get too ahead of yourself, let’s talk about a few considerations when it comes to these ingredients.
First off, if you’re not a fan of dill, you can totally swap it out for another herb like parsley or even thyme. It’s all about making it your own, right?
And if you don’t have fresh lemon juice on hand, bottled will do in a pinch, but fresh always brings that zesty punch that makes everything better.
Finally, don’t skimp on the butter; it’s what gives the dish that rich, luxurious taste. Trust me, your flounder will thank you.
How to Make Baked Flounder
Alright, let’s plunge into making this mouthwatering baked flounder. First things first, you’ll want to preheat your broiler. I mean, who doesn’t love a nice, crispy topping, right? Grab your 1 1/2 lbs of flounder fillets, and sprinkle them with a good pinch of salt and pepper. You want to make sure they’re seasoned nicely.
Next, find a baking dish that’s big enough to hold your fillets in a single layer; trust me, stacking them isn’t going to do anyone any favors. Brush the bottom of your dish with some of that melted 4 tablespoons of unsalted butter. It’s butter—everything’s better with butter, isn’t it?
Now, lay down four fillets, skin-side down. Here comes the fun part: take that 1 tablespoon of finely chopped dill and sprinkle half of it over the fillets. Then, stack the other four fillets on top, like a little fishy tower. Seriously, it’s like a seafood skyscraper. Sprinkle the remaining dill on top, and then it’s time to slather those stacks with 2 teaspoons of Dijon mustard. You want to make sure each stack gets a good coating, because mustard and fish? A match made in culinary heaven.
After that, sprinkle on the 1 1/2 tablespoons of fresh bread crumbs. I like to think of those breadcrumbs as the golden crown for your fish towers. Pour the rest of that melted butter over the top.
Now for the finishing touch—blend 3 tablespoons of fresh lemon juice with 1 teaspoon of light soy sauce and pour that delightful concoction around your fish stacks. It adds a lovely zing and brings everything together beautifully.
Slide that baking dish under the broiler, about 6 inches from the heat, and keep a close eye on it. After about 5 minutes, when the breadcrumbs start to turn golden and crispy, you’ll want to sprinkle 3 tablespoons of chopped scallions over everything. This is when you can reduce your oven heat to 450 degrees and move the dish to the bottom rack.
Let it cook for another 10 to 15 minutes. The fish should be flaky and tender, and when you pull it out, don’t forget to baste it with the cooking liquid. It’s like a little hug for your fish.
And there you have it—a delicious baked flounder that’s sure to impress, even if you only made it because you were hungry and the leftovers were looking a little sad. Happy cooking!
Baked Flounder Substitutions & Variations
After whipping up that delicious baked flounder, you might find yourself wanting to explore some substitutions and variations to keep things interesting.
For a different flavor, try swapping the flounder for tilapia or sole. If you’re out of dill, fresh parsley or basil can work wonders too. Instead of Dijon mustard, consider using a spicy mustard or even a touch of honey for sweetness.
I’ve also enjoyed adding a sprinkle of paprika for a smoky kick. Finally, switch up the breadcrumbs with crushed crackers or panko for extra crunch.
Get creative, and make this dish your own!
Additional Tips & Notes
While preparing your baked flounder, it’s important to keep a few tips in mind to enhance your cooking experience. First, make sure your fillets are fresh; they really make a difference in flavor.
I recommend using a meat thermometer; aim for 145°F for perfectly cooked fish. Don’t skip the broiling step; it adds a delightful crispness to the breadcrumbs.
If you want extra zing, add a splash of white wine to the baking dish. Finally, let the fish rest for a few minutes after cooking—it helps distribute the juices.
Enjoy your meal, and don’t hesitate to experiment with different herbs!