Baked Flounder Teriyaki Recipe

Serves/Makes: 6 servings


  • 6 flounder or other firm, white-fleshed fish fillets (about 4 ounces each), with skin
  • Cooking spray
  • 1 medium scallion with top, peeled and cut into 1/8-inch slices
  • 2 cloves garlic, peeled and finely chopped
  • 1/3 cup dry sherry or apple juice
  • 3 tablespoons lemon juice
  • 2 teaspoons finely chopped ginger root
  • 1 teaspoon vegetable oil
  • 2 teaspoons honey
  • 1/4 teaspoon pepper
How to cook Baked Flounder Teriyaki:
  • Spray the rectangular pan with cooking spray.
  • Place the flounder fillets in the sprayed pan skin sides down.
  • Mix scallion, garlic, sherry, lemon juice, ginger, oil, honey, and pepper. Spoon this mixture over the fish.
  • The fish fillets are naturally uneven in thickness, so for even cooking, fold the thin end under before you spoon onion mixture over fish.
  • Cover with aluminum foil and refrigerate 1 hour.
  • Heat the oven to 375°F (190°C).
  • Bake covered 15 to 20 minutes or until the fish flakes easily with a fork.
  • Serve the Baked Flounder Teriyaki immediately over hot steamed rice.


The Baked Flounder Teriyaki recipe is delicious, simple, and really easy to cook.

This recipe for Baked Flounder Teriyaki serves/makes: 6 servings

The Baked Flounder Teriyaki recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Baked (more Baked recipes)

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