Flounder Recipes That Make Simple Seafood Taste Restaurant-Worthy

The moment grouper hits a sizzling pan, you know something good’s about to happen!

I can’t get enough of its firm texture and clean flavor that pairs with almost anything.

It’s amazing grilled with a squeeze of lime and a brush of garlic butter.

I’ve baked it with cherry tomatoes, olives, and herbs for an easy dinner that feels coastal and fresh!

It even holds up beautifully in chowders or light seafood stews for cooler evenings.

1. Baked Flounder with Panko and Parmesan

This baked flounder comes out tender with a crisp, buttery crust in just about 15 minutes.

Coat the fillets with panko breadcrumbs and Parmesan for a light crunch and a bit of nuttiness that works with the delicate fish.

Fresh fillets hold the topping better and bake up evenly for a golden finish.

2. Lemon Garlic Butter Flounder

Lemon, garlic, and butter brighten up flounder and keep it tasting light.

The citrus and butter balance out the mild fish, and a squeeze of lemon at the end keeps things clean and sharp.

The garlic adds warmth that works well with the soft fish!

3. Pan-Seared Flounder with Almonds

Give your flounder fillets a crisp, nutty texture by coating them with crushed almonds before searing.

The almonds brown up in the pan and add mild sweetness that fits the fish’s flavor.

I like to finish with a touch of lemon or brown butter to bring out the toasty aroma.

4. Flounder Piccata

Flounder piccata at home is pretty straightforward: lemon, butter, and capers for a punchy, tangy flavor.

Lightly pan-fry the fish for a crisp edge, then spoon over a smooth lemon-butter sauce.

The capers add a salty kick that works with the mild fish.

Fresh lemon juice keeps the sauce bright. Serve it right away so the fish stays crisp and the sauce clings to each bite.

5. Blackened Cajun Flounder

For a smoky crust, season flounder with a bold Cajun blend and sear it in a hot pan.

Paprika, garlic, cayenne, and herbs add heat and depth.

High heat locks in moisture and keeps the flounder flaky inside.

I really think fresh flounder makes a difference since its mild flavor balances the spice.

A squeeze of lemon at the end just pulls it all together.

6. Stuffed Flounder with Spinach and Cheese

This dish brings together tender flounder and a creamy spinach-cheese filling that bakes up nicely.

You get light fish flavor with a rich, savory inside and it’s an easy way to sneak in some greens.

I usually go with cream cheese and spinach for smoothness and to keep the fish moist.

If you want a sharper bite, swap in some Parmesan or Swiss cheese for part of the filling.

7. Flounder Meunière

For this French classic, lightly flour the flounder and sauté in browned butter until golden.

The butter gives a nutty aroma, and a squeeze of lemon wakes everything up.

Parsley adds a clean, herbal note that balances out the richness.

8. Grilled Flounder with Mediterranean Herbs

Grilled flounder cooks quickly and keeps its tender texture if you use medium heat.

Brush the fillets with olive oil, sprinkle with oregano, thyme, and a little lemon zest for a fresh aroma.

The herbs give the fish a Mediterranean snap.

The herbs form a crisp layer and keep the fish moist underneath.

Serve with grilled veggies or just a squeeze of lemon for a bright meal.

9. Herb-Crusted Flounder

That crisp, golden crust? It locks in the fish’s moisture, so every bite stays tender.

Toss in some fresh parsley and thyme, and suddenly the coating gets this bright, earthy kick.

A quick bake keeps everything light, and those herbs just fill the kitchen with their aroma. Hard to beat, honestly.

10. Flounder Steamed with Ginger and Scallions

When you want something light but flavorful, try steaming flounder with ginger and scallions.

Steaming keeps the fish moist and lets those aromatics shine through.

I like to lay the fish on cabbage leaves as they catch the juices nicely.

A drizzle of soy sauce and sesame oil adds a warm aroma that brings it all together.

The result is a calm, balanced dish that feels nourishing and fresh every time.

11. Flounder with Mustard Cream Sauce

Tender flounder with a creamy mustard sauce, there’s a tangy kick that just works.

Use Dijon for smoothness or grainy mustard if you want more texture and bite.

The sauce thickens as it simmers and coats the fish evenly.

The mild flounder lets the mustard shine without going overboard.

12. Flounder Baked in Foil

Bake flounder in foil to keep it juicy and lock in every bit of flavor.

Tomatoes and olives bring a Mediterranean pop that goes so well with the mild fish.

The foil makes cleanup easy and keeps the kitchen tidy after dinner.

For extra flavor, add a splash of white wine.

13. Flounder with Lemon and Capers

This pan-fried flounder cooks fast, so it’s perfect for weeknights when you want something light but flavorful.

Lightly coat the fish in flour so it browns and gets that crisp edge that tastes amazing with a buttery sauce.

The quick pan sauce, lemon juice, butter and capers gives it a tangy finish that really fits the mild fish.

I like to swirl the butter just until golden before adding lemon and capers for extra depth.