Flounder Fillets

Best cooked immediately. Store raw fillets in the coldest part of your refrigerator, well-wrapped. For longer storage, freeze raw fillets.

Flounder cooks quickly, so be careful not to overcook it, as it can become dry. Look for it to flake easily with a fork.

Its mild flavor pairs well with lemon, herbs like parsley and dill, and light sauces.

Consider its thinness when choosing cooking methods; it's great for quick pan-searing or baking.

Lemon

Dill

Parsley

White wine

Asparagus

Potatoes

Light vinaigrettes

Overcooking: Because it's so lean, flounder can dry out quickly. Aim for just a few minutes per side when pan-searing.

Using too high heat: While searing is great, excessively high heat can burn the delicate fish before it's cooked through.