Baked Flounder with Fresh Lemon Pepper

  • HousiGirl1 Posted: 01/31/10
    Worthy of a Special Occasion

    This recipe was the perfect answer to my search for a quick prep dish. I made the lemon pepper mix midday so all I had to do at dinner time was spread the mix on the fillets, pop them in the oven. Delicious!! Check fish at 5 minutes. My husband would have liked it more with a little panko tossed into the mix...

  • fabfoodie914 Posted: 04/03/09
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    My boyfriend said this was his favorite meal I've ever made him - and I cook all the time. I enjoyed it as well although maybe slightly less than him! The peppercorns give it a good kick and the lemon is very refreshing. Super simple to make and very inexpensive. I'd like to try it on a thicker fish next time - maybe halibut. I served it with a mix of zuchini, asapargus and tomatoes sauteed in a little EVOO and garlic. As well as baked potatoe. Very light meal.

  • missylc Posted: 01/18/10
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    Easy + fast + tasty = perfect! Served this with coleslaw -- so good.

  • khkrall Posted: 09/27/11
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    This is absolutely fantastic! You'll never eat that crystallized shake-on pseudo-lemon pepper again. The recipe is easy, healthy, and delicious. We've tried it with other white fish with equally good results. Try this. You won't be sorry.

  • lweiske Posted: 11/01/11
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    My husband and I really enjoyed this dish and think it would work well with a lot of different types of fish. My initial reaction was that the topping was too salty, but then I realized I only used about 12 oz of flounder instead of the 24 oz that was called for in the recipe. Will make this again!

  • DanaQHolden Posted: 03/20/13
    Worthy of a Special Occasion

    Easy, fast and taked great. Also, cooked to perfection. I will put this in my regular rotation as I try to cook low carb, low calorie meals.

  • chequettaa Posted: 02/28/14
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    The lemon pepper mixture had the best flavor. I was a little scared that the lemon rind might be overpowering, but I tried it before I even spread it on the fish and was pleased to find that it was well balanced. I didn't have any peppercorns so I used coarse ground black pepper and I had no problem with the mixture being too spicy. I did add the juice of half of one of my lemons. This is definitely an huge improvement over the salt laden lemon pepper mixture you find on the spice aisle at the grocery store. It was a light yet flavorful recipe and I will definitely cook this again.

  • ohyoucook Posted: 03/22/14
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    My son dropped in for dinner along with his girl friend, who is unable to eat dairy products, so I was very happy to find a fish recipe that didn't call for a stick of butter ... or any for that matter. Took another reviewer's advice and cut back on the black pepper a bit. It was a hit! Will definitely be making it again!

  • JaylenTaylor Posted: 08/09/13
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    This is so delicious! My family just loves this dish...even my two girls. We make it every week now. I would recommend this recipe to anyone.

  • DivadelaCocina Posted: 02/09/14
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    I made this recipe with skin-on fresh flounder. I followed the recipe as written, but did not have crushed peppercorns. I substituted it for the same amount of ground pepper- HUGE MISTAKE! I f you are like me and substitute the peppercorns for ground pepper, greatly reduce the amount, I wish the recipe included the amount of ground pepper- which I guess most of us have at home. Although the fish came out moist and tender, it was sooo peppery, it was almost inedible. My family ate it, but scrapped off most of the pepper-lemon mixture. My 7 year-old son, kept saying, 'delicious, but too spicy--I need more water!" Oh well, live and learn--

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