How to Broil a Flounder Fillet
Flounder fillets have a flaky texture and just the right amount of density and fat for the high heat of broiling. Although broiling is essentially grilling with heat emanating from above instead of below, it usually involves higher temperatures than other cooking methods - as high as 550 degrees F, depending on the oven. Fresh herbs quickly incinerate at that temperature, so they should be added immediately after cooking, when the heat from the flounder is still strong enough to aromatize them.
Things You'll Need
- Sheet pan
- Aluminum foil
- Paper towels
- Olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh herbs to taste
- Freshly squeezed lemon juice to taste
Instructions
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Line a sheet pan with aluminum foil and place the oven rack approximately 4 inches from the broiler. Heat the broiler.
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Dry the flounder with a paper towel. If broiling a skin-on fillet, cut three 1/2-inch slits in the skin to prevent it from curling while cooking.
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Coat all sides of the fillet with olive oil and season it to taste with kosher salt and freshly ground black pepper. Place the fillet on the sheet pan and place it under the broiler.
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Broil the flounder four minutes, turn it over, and continue cooking an additional four minutes. Finish the flounder with fresh herbs and freshly squeezed lemon juice to taste.
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