Ina Garten Flounder Recipe– Light, Elegant, and Ready in Minutes

Ina Garten’s Flounder is a delicate, flavorful dish that turns a mild white fish into something truly special with the help of simple ingredients like lemon, butter, and fresh herbs. Quick to prepare and even quicker to cook, this recipe is perfect for busy weeknights or elegant dinners without the fuss.

Baked with a buttery lemon topping and served with a crisp side salad or roasted vegetables, this dish is clean, light, and satisfying.

What Is Ina Garten Flounder?

Ina Garten’s flounder is typically prepared by baking fillets in a lemon-butter sauce and topping them with breadcrumbs and parsley. The fish cooks quickly, remaining moist and flaky while the topping adds texture and flavor.

Other Ina Garten Recipes

• Ina Garten Lemon Shrimp Pasta
• Ina Garten Lemon Capellini
• Ina Garten Brownie Pudding
• Ina Garten Fish in Parchment

Reasons to Try Ina Garten’s Flounder

• Mild, flaky white fish – Great for all palates
• Cooks in under 20 minutes – Perfect for busy schedules
• Elegant yet effortless – Restaurant-quality with pantry ingredients
• Healthy and low-carb – Naturally light and nutrient-rich
• Perfect for entertaining or casual meals – Versatile and simple
• Pairs with many sides – From grains to greens

Ingredients Needed to Make Ina Garten’s Flounder

• 4 fresh flounder fillets (about 1½ pounds)
• ¼ cup freshly squeezed lemon juice
• ¼ cup dry white wine
• 6 tablespoons unsalted butter, melted
• ¾ cup plain dry breadcrumbs (or panko for crunch)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Optional: Lemon wedges, for serving

Instructions to Prepare Ina Garten Flounder

Step 1: Preheat the oven

Preheat your oven to 425°F (220°C). Lightly grease a baking dish large enough to hold the fillets in a single layer.

Step 2: Arrange the fish

Place the flounder fillets in the prepared dish. Season with salt and pepper.

Step 3: Make the lemon-butter mixture

In a small bowl, mix the lemon juice and white wine. Pour evenly over the fillets.

Step 4: Add the topping

In another bowl, combine the melted butter, breadcrumbs, and chopped parsley. Mix until well combined, then spoon the mixture evenly over each fillet.

Step 5: Bake until golden

Bake the flounder uncovered for 12–15 minutes, or until the fish flakes easily with a fork and the topping is golden and crisp.

Step 6: Serve hot

Serve immediately with a squeeze of lemon juice and optional lemon wedges on the side.

What Goes Well With Ina Garten Flounder

• Steamed or roasted asparagus – Adds color and crunch
• Garlic mashed potatoes or cauliflower mash – Smooth and comforting
• Lemon rice or quinoa – Soaks up the buttery sauce
• Mixed greens salad with vinaigrette – Refreshing contrast
• Crusty French bread – Perfect for soaking up pan juices
• Sautéed spinach or kale – Complements the light fish
• Glass of chilled Sauvignon Blanc or Chardonnay – Pairs beautifully

Key Tips for Making Ina Garten’s Flounder

• Use fresh flounder if possible – For the best texture and taste
• Dry the fish before baking – Helps the topping adhere
• Watch closely toward the end of baking – Thin fillets cook quickly
• Use panko for extra crunch – A simple upgrade from regular breadcrumbs
• Add capers for a salty kick – They pair well with lemon and butter
• Avoid overbaking – Fish should flake, not dry out
• Use a shallow baking dish – Keeps the topping crisp and evenly browned

Creative Variations of Ina Garten’s Flounder

• Top with Parmesan cheese – Adds a nutty, savory twist
• Add minced garlic or shallots to the butter – For aromatic depth
• Swap parsley with dill or tarragon – For a fresh flavor twist
• Use lime instead of lemon – For a zesty alternative
• Include thinly sliced cherry tomatoes – Adds color and juice
• Try with sole or haddock – If flounder isn’t available
• Add crushed almonds to the topping – For crunch and richness

Storage Guidelines for Ina Garten Flounder

• Refrigerate in an airtight container – Best eaten within 2 days
• Store with leftover sauce – Keeps fish moist
• Do not freeze once cooked – Texture may become mushy
• Cool completely before refrigerating – Prevents condensation

Reheating Tips for Ina Garten Flounder

• Oven: Reheat at 300°F (150°C) for 10–12 minutes – Keeps it from drying out
• Microwave: Use low power and short intervals – Cover loosely to retain moisture
• Stovetop: Heat gently in a covered pan with a splash of broth or butter – Maintains moisture
• Avoid high heat – It can toughen the delicate fillets
• Add a squeeze of fresh lemon after reheating – Brightens the flavor

Nutritional Value (per serving, approx.)

• Calories: 320
• Protein: 28g
• Carbohydrates: 10g
• Fat: 18g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg

A wholesome, protein-rich dish that’s light yet satisfying.

FAQs

How do you know when flounder is done baking?

Flounder is done when it flakes easily with a fork and turns opaque throughout. Thin fillets usually take 12–15 minutes in a 425°F oven.

What’s the best substitute for flounder in this recipe?

You can substitute flounder with other mild white fish like sole, tilapia, or haddock. Just adjust the cooking time based on thickness.

Should I remove the skin from flounder before baking?

Yes, it’s best to use skinless flounder fillets for this recipe to keep the texture light and allow the breadcrumb topping to adhere properly.

Can I make Ina Garten flounder ahead of time?

Flounder is best served fresh, but you can prep the breadcrumb topping and lemon mixture in advance. Bake just before serving for the best texture.

Wrapping Up

Ina Garten’s Flounder is the kind of recipe that proves elegance doesn’t have to be complicated. With a handful of fresh ingredients and just a few steps, you get a flavorful, flaky fish dish that’s as fit for a dinner party as it is for a quiet night at home. It’s clean, quick, and absolutely delicious.

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