Baby Flounder Recipe
Make Baby Flounder Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Cooking & Garnish
Method
Fish & Marinade
- 1
Prepare fish
Rinse each baby flounder under cold water and pat dry thoroughly with paper towels. If not already done, remove any remaining scales, trim fins if desired, and make a shallow diagonal slit on each side of the fish to help the marinade penetrate.
- 2
Make marinade
In a small bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tbs finely chopped parsley, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp paprika. Whisk until emulsified.
- 3
Marinate
Place the flounder in a shallow dish or zip-top bag and pour the marinade over them, turning to coat inside and out and into the slits. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to avoid over-marinating the delicate flesh.
Cooking & Garnish
- 4
Preheat & heat pan
About 10 minutes before cooking, remove the fish from the refrigerator to come slightly toward room temperature. Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter; swirl until butter foams and just begins to brown lightly.
- 5
Sear flounder
Working in batches if necessary, add the flounder to the pan in a single layer (skin-side down if skin is left on). Cook without moving for 2–3 minutes until the edges become opaque and a golden-brown crust forms. Carefully flip and cook 1.5–2 minutes more until just cooked through — the flesh should flake gently and register about 125–130°F (52–54°C) for moist texture.
- 6
- 7