There’s the phrase “when in Rome” for good reason. It’s hard to replicate in-season farm-to-table produce, or seafood that’s coming right from your backdoor – literally! If you pay attention, most grocery stores carefully label and feature the local catch. Besides the flavor rewards from fresh fish, supporting local fisherman is important to their livelihood in an ever competitive overseas market.
Here at the beach, we have an array of choices fresh from the Atlantic arriving daily. Shrimp, grouper and flounder are among our favorites. Recently, we took advantage of the local catch (flounder!) at the farm market, loaded into coolers right off of the fishing boats that day. We have a favorite preparation that includes sweet Vidalia onions, butter and lemon. The prep is as simple as laying the filets on a sheet pan, drizzling with the savory onion and butter mixture, then baking. This is amazing served alongside fork mashed, no-fuss garlic mashed potatoes (make sure and dip the light, subtly sweet flounder into the garlicky potatoes – delish!). This is quick, mouthwatering meal is the perfect go-to on those days you’re trying to pack in all that summer has to offer.
Happy summer!
Baked Flounder with Lemon, Onions, and Butter
Ingredients
- 3 pounds Flounder filets
- 2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons butter, melted
- 4 tablespoon lemon juice
- 1 Vidalia onion, small diced
- 2 teaspoons paprika
- 2 tablespoons fresh parsley, chopped for serving
- 6 lemon wedges, for serving
Instructions
- Preheat the oven to 325 degrees.
- Place filets on a rimmed baking sheet.
- Melt butter over low heat. Add diced onion and simmer until they soften. Off the heat add lemon juice and pour butter mixture over the filets.
- Sprinkle the fish with paprika and bake in the preheated oven for 15 to 25 minutes, depending on the thickness of the fillets, or until the fish is cooked through and flakes easily with a fork.
- Garnish with chopped parsley, lemon wedges, and serve!
