Baked Flounder Fillets in Lemon-Soy Vinaigrette

The fish was mushy🤮 I added fresh ginger and a few drops of sesame oil because people said it was bland. I also cooked it for 10+ minutes because my flounder was about an inch thick. The flavor wasn’t the issue. It was the texture. I put it back in to bake for 8 more minutes (without the sauce!) and it was still mushy!

• Anonymous

• Virginia

• 4/30/2021

Based on the reviews stating that this recipe is bland, i modified the vinaigrette. I made mine with lemon juice, soy sauce, sesame seed oil, honey, and basil. I season the fish with salt, pepper, and thyme prior to pouring on the vinaigrette. After 5min of baking I poured just a bit more honey on top and baked an additional minute. Was delicous! Served it with broccoli rice!

• Eat123

• Philly, PA

• 5/17/2018

Great vinaigrette with the addition of fresh ginger. I also cut back on the salt.

• Anonymous

• South Carolina

• 4/12/2018

Meh. The vinaigrette sounded good, but I just baked it and it's meh. I actually seasoned my fish with seasoning salt prior to pouring the sauce over it because I already had a feeling it would taste bland. It's not as great as I expected it to be though. Sigh.

• goodluvv

• Atlanta, GA

• 1/22/2018

My husband and I like it well enough. It’s not a standout dish, but there’s a subtle and tasty flavor. The vinaigrette was easy to make, all ingredients on hand. Will be on our regular supper rotation!

• Tej

• Charleston, SC

• 10/24/2017

Made this tonight according to directions. Fish collapsed into mush when I took it from the pan. Flavorless, gray mess. Not only inedible, but disgusting. Would give it zero forks if allowed.

• SpringfieldWoman

• 9/21/2017

Simple, fast, and delicious. I omitted the additional salt as was suggested in several comments... the soy sauce has plenty of sodium (I even used reduced sodium soy).

• karstenh

• Alexandria, VA

• 8/25/2017

Great recipe, wonderful sauce that add, but doesn't overpowers the fish. Actually, leftover sauce can be used on prepared fish. One thing I did wrong was too much fish for the pan. Its better if there is more room and fish is not swimming in juice by the end of baking.

• kudrleon

• USA

• 2/14/2017

This vinaigrette is the absolute worse. The good thing was this horrible concoction did not adhere to the fish too much so I was able to rescue the flounder from the vinaigrette and eat it as is.

• Rankinadele032

• New York, NY

• 1/20/2017

I can see the good behind this recipe, but overall, I found it bland when made as is. Taking a different approach to the basic recipe I had already made; I sautéed garlic, shallots, grated ginger, and some diced button mushrooms in mirin with a bit of teriyaki (to taste). Added a brown butter sauce I was making on the side, and then whisked both recipes up together. Turned out pretty good, and carmalized nicely over the flounder, which I cooked on the convection setting on my oven on a shallow baking sheet. Would I make this basic recipe again? Yes, to toss some spring greens in, but not as the basic recipe for flounder.

• atomicbunnee

• Tampa Bay, Fl

• 5/30/2016

Absolutely delicious. Must start with the freshest fish. Easy and full of flavor. I have a heavy hand when making the vinagrette - so a little more soy & lemon. Didn't need anything else.

• mlstrieff

• New Haven, CT

• 1/20/2016

I apllogilize for my multiple postings

• thepothole23

• 11/13/2015

Terrible, flavorless, and too bland. Not only would my ids not eat it, I wished I didn't have to either.

• thepothole23

• 11/13/2015

This recipe is tasteless and horrible as written. Even with added spices, it was too late to save. I will not ever do it again.

• thepothole23

• Providence, RI

• 11/12/2015

This recipe is tasteless and horrible as written Even with added spices, it was too late to save. I will not ever do it again.

• Anonymous

• Providence, RI

• 11/12/2015