Broiled Filet Of Flounder (8 Oz) Recipe

Preheat and prepare

Place an oven rack about 4–6 inches from the broiler element (top position). Preheat the broiler on high. Line a rimmed baking sheet with foil and lightly brush or spray with oil to prevent sticking.

Pat and oil fillet

Pat the 8 oz flounder fillet dry with paper towel. Place the fillet skin-side down (if skin is present) on the prepared baking sheet. Brush both sides lightly with 1 tablespoon olive oil to promote even browning.

Make seasoning mixture

In a small bowl combine 1 tablespoon melted butter, 1 teaspoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon paprika. Whisk to combine.

Season the fillet

Spoon or brush the seasoning mixture evenly over the top of the fillet, making sure the garlic and butter mixture coats the surface. Allow the seasoned fillet to sit for 2–3 minutes while the broiler finishes preheating so flavors meld slightly.

Broil the fillet

Place the baking sheet under the hot broiler about 4–6 inches from the heating element. Broil for 6–9 minutes, depending on thickness: check at 6 minutes. The fish is done when it flakes easily with a fork, is opaque throughout, and registers 145°F (63°C) at the thickest part.

Finish and garnish

Remove the fillet from the oven. Spoon any pan juices over the fish. Sprinkle with 1 tablespoon chopped fresh parsley and 1 teaspoon fresh lemon juice if desired. Serve immediately.

If using the breadcrumb topping: in a small bowl combine 2 tablespoons Panko, 1 tablespoon grated Parmesan, and 1/2 teaspoon lemon zest. Lightly brush the fillet with the melted butter portion of the seasoning (reserve a little), then sprinkle the breadcrumb mixture evenly over the top of the fillet before broiling. Broil as directed, watching closely — breadcrumbs should be golden in 2–4 minutes of broiling time; total broil time may still be 6–9 minutes depending on thickness. If breadcrumbs brown too quickly, move the pan down one rack.