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

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 flounder fillet(s)

2 pound(s), or other flat white fish

olive oil

2 Tbsp

kosher salt

1 tsp

chili powder

1 tsp


  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.
  5. Serving size: 3 oz

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