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This baked flounder is light, flaky, and perfectly lemony. It’s a delectable entree that cooks in just 15 minutes!

I adore a quick seafood entree and this Tomato Lemon Baked Flounder is simply gorgeous. It has a mild flavor that everyone will love. The prep is truly easy. Everything just goes in a baking dish! When it’s done baking it looks restaurant quality but for a lot less money!

You’ll love this paired with rice and a simple side salad.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Flounder fillets
  • Olive oil
  • Minced garlic
  • Lemon juice
  • Grape tomatoes
  • Basil
  • Salt and pepper

What is flounder?

Flounder is a flatfish that’s known for its mild flavor and flaky texture.

This is a great option for anyone who doesn’t like seafood that tastes fishy. Especially small children! Everyone loves a white fish like flounder.

How do you know flounder is done cooking?

Properly cooked flounder should be white and flake easily with a fork.

Can you use a different type of fish?

Yes! Another white fish like tilapia, mahi mahi, halibut, or cod would work beautifully.

How to store leftovers

Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze it for up to 4 months.

How to serve this

Serve with rice and a simple side salad. My Easy Homemade Italian Dressing would be perfect. Or try my Easy Kale Salad with Honey Lemon Dressing!

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Tomato Lemon Baked Flounder

By Christina
This baked flounder is light, flaky, and perfectly lemony. It's a delectable entree that cooks in just 15 minutes!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings


  • 4 4 oz flounder fillets, can use 6 oz fillets, may increase cooking time
  • 2 tbsp olive oil, extra virgin
  • 1 tbsp garlic , minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tsp lemon juice
  • 1 pint grape tomatoes
  • 8 fresh basil leaves
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  • Preheat oven to 400 degrees.
  • Spread 1 tbsp of olive oil on the bottom of a baking dish. Add the fish in an even layer so the fillets aren't touching. Sprinkle fish with salt and pepper. Top with lemon juice. Then drizzle remaining 1 tbsp of oil on top of the fish. Spoon minced garlic between the fillets. Add the tomatoes.
  • Bake at 400 degrees for 15 to 20 minutes or until fish flakes apart easily with a fork.
  • Stir in basil leaves after fish is cooked (the basil will wilt immediately). Spoon the fish with tomatoes, garlic, and basil onto plates to serve.


Serving: 1fillet + tomatoes, Calories: 187kcal, Carbohydrates: 6g, Protein: 19g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 412mg, Potassium: 524mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1076IU, Vitamin C: 19mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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