Lemon Pepper Flounder

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Our Lemon Pepper Flounder is a light, buttery white fish that makes the perfect weeknight meal. Flounder fillets are baked with a mixture of melted butter, lemon pepper seasoning, garlic powder, and a pinch of salt for an easy seafood recipe the whole family will love!

Close up view of baked flounder with lemon pepper on a white plate.

If you like lemon pepper chicken or lemon pepper pork chops, then you’re going to love our lemon pepper flounder recipe! It only takes about 15-20 minutes to bake and makes an easy weeknight dinner!

We love to pair it with roasted potatoes and sautéed broccoli.

Storage:

Refrigerator: Store leftover flounder in an airtight container or wrap it tightly in aluminum foil or plastic wrap. It will last in the refrigerator for 3-4 days. If you need to store it for longer, you can freeze it. 

Freezer: To freeze, place the tightly wrapped fish in a freezer bag or freezer-safe container. If properly stored, it will last about 2 months. When you’re ready to eat it, thaw overnight in the fridge before reheating.

Fillets of flounder on a plate with broccoli.

FAQs

Yes, you can substitute fluke for flounder. Fluke is a type of flatfish similar to flounder. It has a similar taste and texture, making it a good option if flounder is unavailable. 

Make sure to adjust the cooking time appropriately if the fluke fillets are thicker than the flounder fillets used in our recipe.

Be sure to pat the fish dry before applying the seasoning. Excess water can result in baked fish that’s soggy and mushy. Sometimes you may need to pat it dry a couple of times to remove all the excess moisture.

If possible, purchase fresh fish. Using fresh fish reduces the likelihood that there will be a lot of extra moisture released as the fish bakes. Frozen flounder works well, but it tends to release a lot of water as it thaws.

Absolutely, you can use frozen fillets for this baked flounder recipe. However, it’s important to thaw and pat them dry before seasoning to remove any excess water. 

Frozen fillets tend to release more water than fresh ones, which causes them to become soggy. We recommend thawing the fillets in the refrigerator overnight. After thawing, pat them dry thoroughly to ensure they’re completely dry.

Absolutely! Please keep in mind that the texture might differ slightly, as butter lends a richer, creamier texture compared to olive oil.

You’ll only need enough olive oil to coat the fish fillets then sprinkle on the lemon pepper, garlic powder, and salt.

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Close up view of lemon pepper fish fillets with steamed veggies.

Lemon Pepper Flounder

5 from 1 vote
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Author: Kim
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings

Ingredients

  • 1 pound flounder fillets, fresh or frozen (thawed); patted dry
  • ¼ cup unsalted butter
  • 2 teaspoons lemon pepper seasoning, or adjust to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, or adjust to taste

Instructions
 

  • Preheat the oven to 325°F, and spray a 9×13-inch baking dish with non-stick cooking spray.
  • Pat the flounder dry to remove excess moisture. Then place the fillets in the pan in an even layer.
    1 pound flounder fillets
  • In a small bowl, melt the butter and stir in the lemon pepper, garlic powder, and salt. Then, drizzle the butter sauce over the fillets.
    ¼ cup unsalted butter
    2 teaspoons lemon pepper seasoning
    ¼ teaspoon garlic powder
    ¼ teaspoon salt
  • Bake, uncovered, for 15-20 minutes or until the fish flakes easily with a fork. It should register 145°F on an instant read thermometer.
  • Serve immediately. Scroll up and see the post for storage information and answers to frequently asked questions.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of flounder. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Adjust the amount of lemon pepper seasoning to taste.
*Pat the fish dry before seasoning. If using previously frozen fish, it may take multiple attempts to remove excess moisture.

Nutrition

Serving: 4ouncesCalories: 185kcalCarbohydrates: 1gProtein: 14gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 82mgSodium: 239mgPotassium: 203mgFiber: 0.3gSugar: 0.03gVitamin A: 397IUVitamin C: 0.01mgCalcium: 32mgIron: 0.3mg
5 from 1 vote

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