Broiled Flounder with Lemon Cream Sauce makes a quick and easy weeknight meal. It can be ready in under 15 minutes. Flounder fillets are lightly seasoned and then broiled. They are served with an easy lemon cream sauce flavored with garlic.
It’s a light meal that’s perfect for summer and warm weather. Finish off the meal with some steamed broccoli or steamed green beans for a healthy meal.
Not only can Broiled Flounder with Lemon Cream Sauce be prepared in just minutes, there’s very little clean-up.
Flounder fillets are brushed with a little melted butter (olive oil could be used instead) and then sprinkled with Old Bay seasoning. If you don’t care for Old Bay or don’t have any, you can use seasoned salt, Cajun seasoning, or even a little paprika and dill along with salt and pepper.
Flounder fillets are thin so they only take about 8 minutes to broil. While the fish broils, make a quick and easy lemon sauce in a small saucepan by bringing heavy cream and some minced garlic to a simmer. Then add some fresh lemon juice and butter. Easy peasy!
More Seafood Recipes
Broiled Flounder with Lemon Cream Sauce
Ingredients
- 2 tablespoons butter, melted
- 2 flounder fillets
- 1 teaspoon Old Bay seasoning
- 1/3 cup heavy cream
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons butter
- salt and pepper
Instructions
- Line a baking sheet with aluminum foil. Preheat broiler.
- Brush a little melted butter on foil. Place flounder on top, skin side down.
- Sprinkle with Old Bay and drizzle with remaining butter.
- Broil for about 8 minutes, or until cooked through.
- In a small saucepan, bring cream and garlic to a simmer.
- Remove from heat and whisk in lemon and butter until the butter is melted.
- Season to taste with salt and pepper. Serve sauce with fish.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Super delicious!! I only used skinless flounder. I’m sure I’ll be making this quit often!! Thank you for the recipe!!!😋😋
Very good; cooking time too long. Was done at 6 mins, but flipped it and as recipe said to, and it dried out and browned.
I used flounder that Carlos, Cris, David, Roland D., Nigel & Liam had caught in Long Island Sound over a long period of time. The size of the filets should be specified. It does work with small filets. The lemon in the sauce should have been reduced by half. Why heavy creme at all?
I thought there was too much butter, so I’m interested to know why you felt it better to eliminate the cream.
Very nice, easy. I was able to get the same effect as I would to saute’ the fish on the stove top with less mess. I pulled the fish out when almost done and sprinkled fresh chopped parsley on top, drizzled some of the hot butter from the pan over the parsley to give it a meuniere effect~. I also added some chopped fresh parsley into the sauce which I did thicken by using some of the warm butter sauce with cornstarch instead of extra water then whisked it into the sauce pan.
Very quick and it was delicious!!
This recipe was really good. My wife and I enjoyed it thoroughly. I made it exactly as the recipe stated and did thicken the lemon cream sauce. The sauce wasn’t as thick as I had hoped. The next time I prepare this recipe I will thicken the sauce slightly more
I altered somewhat. I added mushrooms and shrimp. It was wonderful. Great sauce.
Becky,
Was the shrimp pre cooked? What type of mushrooms did you use, and did you pre cook those? Sounds wonderful!
This is delicious and easy to prep and make in minutes! Perfect weeknight dinner solution. I think one should definitely thicken the sauce. I used 2 tsp corn starch melted into 2 tsp water, and slowly added it to the sauce while whisking continuously and heating it through. Otherwise it would be too runny for anyone’s taste.