Photo of Roasted Flounder with Chile and Lime (Roasted Fish Taco Filling) by WW

Roasted Flounder with Chile and Lime (Roasted Fish Taco Filling)

1 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
The bed of lime slices not only adds flavor, it also keeps the fish from sticking.


Fresh lime(s)

4 medium

Uncooked whitefish fillet(s)

2 pound(s), flounder or other flat white fish

Olive oil

2 tbsp(s)

Kosher salt

1 tsp(s)

Chili powder

1 tsp(s)


  1. Preheat oven to 425ºF. Line a sheet pan with parchment paper.
  2. Thinly slice 3 limes; place slices in a single layer on prepared pan. Place fish filets on top of lime slices in an even layer (it’s OK if they overlap a little bit); evenly brush with oil. Evenly sprinkle salt and chile powder over fish. Roast until fish is flaky and opaque, about 10-15 minutes.
  3. While fish is roasting, finely grate zest from remaining lime; place it in a small bowl. Squeeze juice from lime directly on zest (remove any seeds); stir to combine.
  4. Drizzle lime juice and zest mixture over hot fish; use a spoon to break fish into bite-size pieces. Serve immediately.


Serving size: 3 oz