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Flounder with Dill-Lemon Sauce


  • 4 flounder fillets
  • 3 tablespoons butter, melted
  • salt
  • freshly ground white pepper

Place the rack in the top third of the oven and preheat the broiler.

Prepare Dill-Lemon Sauce and keep warm.

Brush fillets with melted butter. Lightly salt and pepper. Place on greased broiler pan. Broil until golden and fish flakes easily when tested with a fork, about 10 to 12 minutes

Dill-Lemon Sauce

  • 1 stick butter, melted
  • ½ teaspoon pressed garlic
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 4 tablespoons minced fresh dill

In a small bowl, combine melted butter, garlic, lemon juice, salt, pepper and dill. Spoon over broiled fillets.

Contributed by Joyce Taylor  MM2


Recreational flounder season began on September 1st and will end on September 30th in NC.  Just remember you are allowed one flounder a day which should be a 15- inch total length minimum.  Total length is defined as a measure from the tip of the snout to the tip of the compressed tail.

Erika Young, Coastal and Marine Education Specialist