this buttery lemon-baked flounder is light, flavorful, and incredibly easy to make. tender flounder fillets are coated in a bright, garlicky lemon butter sauce, topped with crispy panko, and baked to perfection. with just a handful of ingredients and minimal prep, this dish comes together in under 20 minutes—perfect for a quick weeknight meal.

why you’ll love this recipe!

• simple & quick – ready in just 20 minutes with minimal prep
• light yet flavorful – the buttery lemon sauce keeps the fish moist, while the crispy panko adds texture
• versatile – serve with roasted veggies, rice, or a simple salad

about the ingredients

• flounder: fresh or properly thawed frozen fillets both work.
• panko: i prefer panko over regular breadcrumbs here because the larger crumbs give the fish a lighter, crispier topping.
• lemon: both the zest and juice go into the butter, so you get more lemon flavor without simply making the fish acidic.
• butter + olive oil: butter flavors the fish while olive oil helps coat the panko so it browns and crisps.

how long does flounder take to bake?

for the fillets i use, flounder takes about 12–15 minutes at 400°F. because flounder fillets can vary in thickness, start checking on thinner pieces earlier. the fish should be opaque and flake easily when it’s done. i finish mine under the broiler for 1–2 minutes to get the panko golden and crisp.

christy’s tips for crispy baked flounder:

• coat the panko in oil first. tossing the breadcrumbs with olive oil helps them brown instead of staying pale and dry.
• don’t skip the broiler. the fish should already be cooked before this step — the final minute or two is just for getting that golden, crispy top.
• watch thinner fillets. flounder is thin and cooks quickly, so thickness matters more than strictly following a timer.
• serve immediately. the panko is at its crispiest right out of the oven.

i used:

• 2 flounder fillets (about 6 oz total)
• 2 tbsp unsalted butter, melted
• 1 clove garlic, grated
• zest of 1/2 lemon
• juice of 1/2 lemon (about 2 tbsp)
• 1/8 tsp paprika
• 1/2 tbsp olive oil
• 1/4 cup panko breadcrumbs
• salt
• black pepper
• garnish: fresh parsley, additional lemon wedges for serving

to make baked flounder:

1. preheat oven to 400°f
2. lightly grease a shallow baking dish with butter
3. in a small bowl, mix together the melted butter, lemon juice, grated garlic, lemon zest, paprika, salt, and pepper
4. in another bowl, toss the panko with olive oil
5. place the flounder fillets on the prepared baking sheet, pour the lemon butter mixture over the fillets
6. sprinkle the panko mixture evenly on top of each fillet, pressing gently so it adheres
7. bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork
8. broil to get the panko to a nice golden brown, ~1-2 minutes
9. garnish with fresh parsley and serve with extra lemon wedges
10. i love serving this with mashed potatoes and garlicky sauteed greens like spinach — enjoy!

other recipes you’ll love!

• easy spring vegetable fried rice with shrimp: light, crisp, and full of seasonal veggies—perfect for using up leftover rice
• miso black cod: savory, tender, and omega-3-rich—this broiled miso cod is a weeknight favorite
• brothy clams and soba (with spring veggies): a bright, savory noodle bowl with clams and spring produce in a flavorful broth