Baked Flounder (or Sole) with Potatoes, Garlic and Olive Oil
A simple, clean dish of tender flounder baked over thinly sliced potatoes with garlic and olive oil. The potatoes become lightly crisp on the edges while the fish stays delicate and flaky. An easy, balanced meal with minimal ingredients.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30–35 minutes
Ingredients
1½ pounds potatoes, peeled and thinly sliced
3 tbsp olive oil
1 tbsp garlic, chopped
freshly ground black pepper
1 pound fresh flounder or sole fillets
¼ cup chopped parsley
Instructions
Preheat the oven to 425°F.
Place the sliced potatoes in a large baking dish or sheet pan. Drizzle with about half of the olive oil and sprinkle with half of the garlic and parsley. Add a few grinds of black pepper and toss to coat.
Spread the potatoes in an even layer and roast for about 15 minutes, until they begin to soften and lightly brown.
Remove the pan from the oven and arrange the flounder fillets evenly over the potatoes.
Drizzle the remaining olive oil over the fish and sprinkle with the remaining garlic and parsley. Add a few more grinds of black pepper.
Return to the oven and bake for 10–15 minutes, or until the fish is opaque and flakes easily with a fork.
Let rest for a few minutes before serving.
Cook’s Note
Slicing the potatoes thinly ensures they cook evenly and become tender by the time the fish is done.
Flounder and sole are delicate fish—handle gently and avoid overcooking to keep the texture light and flaky.
Looking for more ideas? Try our Tri-Color Green Bean Salad or Sweet Peas & Tomatoes Over Pasta.