Tomato Baked Flounder

    45 minutes

    This is a very easy and delicious way to bake fresh fish in the oven. I'm sure it can be used with other fish besides flounder.

    195 people made this

    Serves: 4 

    • 1kg flounder fillets
    • 1/2 tablespoon butter
    • salt and pepper to taste
    • 1 tablespoon lemon juice
    • 1/2 cup diced fresh tomato
    • 2 teaspoons dried basil
    • 1 teaspoon garlic powder

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper and sprinkle with lemon juice. Top with tomato, basil and garlic powder.
    3. Cover and bake 30 minutes in the preheated oven or until fish is easily flaked with a fork.

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    Reviews in English (158)


    Trying to find simple and healthy recipes to cook. This was GREAT but I did add a few additions. Added a clove of fresh garlic chopped, a leaf of chopped fresh basil, and added a teaspoon of bread crumbs. I melted the butter and added the tomatoes, garlic, bread crumbs, lemon juice and spices to make a mixture. Then put the mixture on top of the flounder and baked as directed. Thanks for the recipe.  -  13 Jan 2006  (Review from Allrecipes USA and Canada)


    We love this recipe - it is sooo easy. However, instead of using fresh tomatoes - I just pour over the fish a 15 1/2 oz. can of diced tomatoes with garlic and onion (undrained). I also sprinkle on some garlic powder. Fast and easy to make. We love to serve it with broccoli.  -  27 Mar 2003  (Review from Allrecipes USA and Canada)


    We loved this, Susan. Instead of plain basil, I used an Italian dried herb mix as this was all I had on hand. I used extra tomato as others have suggested and also topped the fish with 2 tbsp of grated parmesan. The fish was so moist this way. I used a cheap fish from the supermarket and was amazed that the dish still tasted superb. This goes well with baked potatoes and the sauteed garlic asparagus recipe from this site.  -  01 Nov 2006  (Review from Allrecipes USA and Canada)