Flounder with basil-mint tomatoes

Total Time
15 min
5 min
10 min
Flounder makes for the perfect choice when you're after a fish dinner that comes together in minutes. Because it's typically sold in thin, mild filets, flounder cooks quickly. In fact, you have to be careful not to overcook flounder, or you'll loose its fork tender, mild flavor. In this recipe, flounder hits the skillet for a quick sauté. Watch the fish closely, and remove it from the pan just as soon as it turns opaque in the thickest part of the filet, usually the center. Tomato, mint and basil brighten the light fish as a just-warmed topping to which you could add a squeeze of lemon or teaspoon of capers for an extra kick of tartness. Serve with a side of steamed green vegetables such as broccoli, haricots verts, or asparagus.


Olive oil

2 tsp

Uncooked flounder fillet(s)

24 oz, 4 (6-oz) fillets, skinless

Table salt

¾ tsp

Black pepper

½ tsp

Fresh tomato(es)

2 medium, chopped

Fresh mint leaves

¼ cup(s), thinly sliced


¼ cup(s), thinly sliced


  1. Heat oil in large nonstick skillet over medium heat. Sprinkle fish with ¼ teaspoon salt and ¼ teaspoon pepper. Add fish to skillet and cook, turning once, until just opaque in center, about 6 minutes. Transfer to serving platter and keep warm.
  2. Meanwhile, stir together tomatoes, mint, basil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in medium bowl.
  3. Add tomato mixture to skillet and cook, scraping up browned bits from bottom of pan, until heated through, about 2 minutes. Spoon tomato mixture over fish.
  4. Serving size: 1 fillet and ½ cup tomatoes


Instead of flounder, you can use any mild fish fillets in this recipe. Halibut, cod, and striped bass are all good choices.