Buttery Baked Flounder pairs delicate white fish filets with quick-cooking baby potatoes in a simple herb-butter preparation. This mild, tender dish comes together in under 30 minutes, making it ideal for busy weeknight dinners.
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Season fish with salt and pepper and arrange in a pan, overlapping slightly. Drizzle 1 tbsp butter over the fish and sprinkle with 1 tbsp herbs.
In a second pan, stir together remaining 1 tbsp butter and 8 oz red baby potatoes. Season with salt and pepper. Insert potatoes into the top of oven and flounder into the bottom. Roast bottom zone at 400°F for 15 minutes, top zone at 400°F for 30 minutes.
After the cook, divide flounder and potatoes between 2 plates. Garnish with extra herbs and serve.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 8–10 minutes to avoid drying the fish.
Flounder is done when the flesh is opaque and flakes easily with a fork, typically 10–12 minutes at 400°F depending on filet thickness.
Yes. Assemble the dish up to 4 hours ahead, cover, and refrigerate; add 2–3 minutes to baking time. Leftovers keep refrigerated for up to 2 days.
Sole, cod, halibut, or tilapia work well; adjust baking time by 1–2 minutes if filets are thicker than flounder.
Yes. Start potatoes 10 minutes earlier on a separate rack or pan, then add fish for the final 10–12 minutes to ensure even cooking.
Parsley, dill, chives, and tarragon are classic pairs with flounder. Fresh or dried herbs both work; use half the amount if dried.
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