Flounder Fillets in Lemon Sauce is a meal that delivers every time! The fish always turns out flaky with an amazingly juicy and flavorful sauce. (This tasty lemon sauce is sublime with every bite!) Boneless flounder fillets are delicate white fish simmered in a skillet with lemon sauce. The quick assembly of this dish results in an easy weeknight dinner. We know you will fall in love with this recipe!
We love lemon. Can you tell?
Lemon sauce is most popular with many seafood recipes and dishes like our Easy Baked Swordfish, and our Fresh Cod Fish Salad.
Plus, how can we forget the most popular Italian dishes like Mom’s Best Chicken Piccata, and even Veal Piccata with Lemon and Capers, which is cooked with a simple lemon and butter sauce.
But to our surprise, these flounder fillets are so juicy and best tasting along with a sublime seasoning that will take you by surprise. I promise!
For this recipe, I used frozen flounder fillets.
Since we cannot find flounder fillets in our town, I decided to buy these frozen flounder fillets at Costco and always keep them in my freezer.
They come individually packaged, making it very convenient to select how many fillets I need for dinner.
These fillets come super thin, keeping the cooking time down to literally minutes.
Ingredients Needed to Make Flounder Fillets in Lemon Sauce:
For this flounder fillets recipe, you will need:
frozen flounder fillets – about 3 to 4 fillets
extra virgin olive oil – 1 tablespoon
butter – 1 tablespoon
seasonings – herbs de Provence, cayenne pepper, and sea salt, dried oregano
fresh parsley – prefer Italian parsley
white wine – any drinking wine you have leftover (not cooking wine)
lemons – for fresh-squeezed lemon juice
How to Make Flounder Fillets in Lemon Sauce…
1. Grab a large skillet, heat olive oil, and butter on low heat, until the butter melts.
2. When the butter is melted, add the fillets to the skillet. Then sprinkle over them with sea salt, herbs de Provence, oregano and cayenne pepper. Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that’s fine.
3. Next, sprinkle over them with freshly chopped parsley. And, pour in the wine and lemon juice.
4. Then COVER with a lid.
5. Simmer, covered for 4 to 5 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the lemon sauce is reduced a little.
Quick NOTE: You may add a slice of lemon on top of each fillet if you prefer, (it makes for a lovely presentation). 😉
6. When the flounder fillets are fully cooked. Turn off heat. Pour over the fish an additional 1 to 2 tablespoons of freshly squeezed lemon juice. Serve immediately.
What Makes this Lemon Sauce so Outstanding …
*Fresh Ingredients: Using fresh ingredients is the key to transforming any recipe from “boring” to FABULOUS.
*Lemons: We always recommend using freshly squeezed lemon juice. It’s healthier than any commercially bottled lemon juice which contains preservatives.
*Parsley: As always, fresh Italian parsley is important for this recipe. But there is one ingredient that really makes a huge difference and should not be left out, cayenne pepper.
*Herbs de Provence: a terrific blend of aromatic herbs in one jar.
And to my surprise… these Flounder Fillets turned out AMAZING! …to say the least.
Moist, tender, white-meaty fish with the most amazing flavors infused into them – you too will be totally surprised after your first bite.
Serve with a side of steamed rice, or cauliflower rice to soak up some of that delicious lemon sauce, and maybe a green salad to complete your dinner. You may enjoy it with some Angel Hair Pasta with Lemon Sauce, which makes the meal outstanding!
Cook’s Notes and Tips…
It’s important to rinse the fillets before cooking them. If you don’t, they will smell fishy and even taste fishy even after you cook them.
The time needed to cook these flounder fillets will depend on how thick they are. But with these frozen ones, which come very thin, will cook up fast, about 5 to 7 minutes.
If you purchase fresh flounder fillets from your local fish market, they may be thicker, and therefore, you may require more time to cook them.
This recipe is enough for two or possibly three servings. If you plan to double the portions, keep in mind, that you will need to increase all the liquid ingredients as well.
Why we love these Flounder Fillets in Lemon Sauce:
very lean fish and so they cook up so quickly
nothing to prep, only thaw and rinse them
cooked in one skillet, makes clean up a breeze
flounder fillets are naturally low in fat and high protein
Best of all, a 4-ounce (112g) of flounder is only 80 Calories, 2 grams of Fat, 0 Carbs, and 13 grams of Protein.
More Seafood Dishes to Love…
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
- frozen flounder fillets - about 3 to 4 fillets
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1/8 tsp. sea salt
- 1/4 tsp. herbs de Provence
- pinch of cayenne pepper
- 1/8 tsp. dried oregano
- 1 Tbsp. finely chopped parsley
- 2 Tbsp. white wine
- 3 Tbps. lemon juice, plus extra
- First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
- Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
- When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
- Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that's fine.
- Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
- Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
- When the flounder fillets are fully cooked. Turn off heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.
- Serves 2
Keep in mind, the prep time does not include the time to thaw the fish.
Yield:2 to 3 servings
Serving Size:1 serving
Amount Per Serving: Calories: 127Total Fat: 9.3gCarbohydrates: 0.7gProtein: 13.3g