Baked Flounder with Salsa Criolla is the summer entree your weeknight dinner routine has been missing! White fish fillets are oven baked to flaky perfection and served with our favorite flavorful Argentinian salsa. You're gonna love this supremely fresh dinner!
Baked Flounder with Salsa Criolla
I know that sometimes certain fillets of white fish can be rather boring, which is why many restaurants feel they need to batter the heck out of them, deep fry them, and serve them with a rich and creamy (not to mention high calorie) sauce.
Not this flounder recipe!
Flounder is a mild white fish that has a touch of sweetness, though overall it’s quite delicate in flavor.
By itself it probably won’t satisfy your cravings, but with a few simple seasonings and this amazing salsa criolla recipe, you’ll find yourself stopping at the store for flounder more often. Baked flounder is the best!
Ingredients in Baked Flounder with Salsa Criolla
For the flounder:
- Flounder fillets
- Olive oil
- Lime
- Paprika
- Granulated garlic
- Salt and pepper
- Crushed red pepper
For the salsa criolla:
- Red bell pepper
- White onion
- Tomato
- Garlic
- Olive oil
- Red wine vinegar
- Crushed red pepper
- Fresh oregano
- Salt and pepper
How to Make Baked Flounder with Salsa Criolla
Preheat. Preheat the oven to 425°F.
Season the flounder. Set the flounder onto a lightly oiled baking sheet. Drizzle with oil and juice from half a lime, then sprinkle with paprika, garlic, salt and pepper.
Bake. Bake the flounder fillets for 8-10 minutes or until they're fully cooked through. They will be nice and flaky!
Make the salsa. Add the bell pepper, onion, tomato and garlic to a large bowl. In another bowl, whisk together the oil and vinegar. Pour it into the first bowl and toss to coat everything. Add the crushed red pepper, oregano and salt and pepper to your preference.
Serve and enjoy! Give it a good stir and serve it over the baked flounder fillets.
Boom! Done! Are you ready for some delicious flounder? You're going to fall in love with this dish. Delicious!
Recipe Tips & Notes
- Save some time. Use the cooking time to make your salsa criolla. I like to make my salsa criolla on the weekend so I can use it all week on other meals. Time saver!
- Adjust the heat level. Crushed red pepper flakes are the only spicy ingredient in this recipe. Feel free to add more or less to adjust the spice level to your preference. Extra red pepper flakes for me, please!
- Swap the flounder. This recipe will work with any type of white fish. You can even try it out with salmon! If you choose to use frozen fish fillets, you'll want to let them slowly thaw in the fridge prior to seasoning and baking.
Storage
Once the flounder cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. Try to store the salsa criolla in a separate container.
As it goes with all seafood, I don't recommend reheating it in the microwave! Microwaving seafood zaps the consistency and flavor right out of it.
This flounder is best when reheated on your stovetop over medium-low heat until warmed through.
I do not recommend freezing the baked flounder or fresh salsa.
Enjoy More of The BEST Easy Seafood Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.
Baked Flounder Recipe with Salsa Criolla
Ingredients
FOR THE BAKED FLOUNDER
- 4 5- ounce flounder fillets
- 1 tablespoon olive oil
- 1 lime sliced
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- Salt and pepper to taste
- Crushed red pepper for serving
FOR THE SALSA CRIOLLA
- 1 small red bell pepper finely chopped
- ½ small white onion finely chopped
- 1 small tomato chopped
- 1 clove garlic minced
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced fresh oregano
- Salt and pepper to taste
Instructions
- Heat oven to 425 degrees F.
- Set the flounder onto a lightly oiled baking sheet. Drizzle with oil and juice from half a lime, then sprinkle with paprika, garlic, salt and pepper.
- Bake the flounder fillets for 8-10 minutes, or until they are cooked through. They will be nice and flaky.
- While the flounder is cooking, make the salsa criolla. Add the bell pepper, onion, tomato and garlic to a large bowl.
- In a separate bowl, whisk together the oil and vinegar. Pour it into the first bowl and toss to coat everything.
- Add the crushed red pepper, oregano and salt and pepper to your preference.
- Give it a good stir and serve it over the baked flounder fillets.
Notes
Nutrition Information
Scott Lee says
I don’t normally comment on recipes but this was good enough I felt I had to. Super easy and delicious. I didn’t have the red wine vinegar so I used balsamic. I can’t imagine it being any better. Definitely restaurant quality meal. You gotta try it.
Scott
Michael Hultquist - Chili Pepper Madness says
Outstanding. Thanks so much, Scott. I'm very happy you enjoyed the recipe. Cheers.