Our Baked Flounder Recipe is an easy dinner that goes from prep to table in under 30 minutes. The fish is buttery, flaky, and ...

Add half the anchovy butter to pan and swirl until foaming. Cook flounder, basting in butter, until golden and just cooked through (5-8 minutes each side). Transfer to a plate and spoon over remaining ...

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

Flounder fillets are baked with a mixture of melted butter, lemon pepper seasoning, garlic powder, and a pinch of salt for an ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.

Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting) and one fish is the perfect portion-size per person.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.