Italian Baked Fish

Six ingredients stand between you and a light, flavorful fish dinner that tastes way more impressive than the effort involved.

Flounder fillets (or sole) soak up a tangy marinade built on low-fat Italian dressing, bright lemon juice, and a splash of Worcestershire for savory depth. That marinating time is doing the real work here. A few hours in the fridge lets the acid from the lemon and dressing gently season the fish all the way through, so every bite carries flavor.

After baking, a quick pass under the broiler gives the top a gorgeous golden crust with slightly crispy edges. Watch it closely during those last few minutes. Flounder is thin and goes from perfect to overdone fast.

Kitchen Tips

• Don’t skip the marinade time. The longer soak (up to 3 hours) makes a noticeable difference in flavor. Flip the fillets at least once so both sides absorb evenly.
• Broiler watch is a must. Keep the oven door cracked and stay close. Thin fillets can go from golden to charred in under a minute.
• Check doneness early. Flounder is done when it flakes easily with a fork and turns opaque throughout. Pull it before it dries out.
• Pat fillets dry before placing in the dish if they were rinsed. Excess water dilutes the marinade.

Variations

• Swap the fish: Tilapia, cod, or catfish fillets all work well with this marinade. Adjust baking time slightly for thicker cuts.
• Herb boost: Scatter fresh basil or parsley over the fish before serving for extra color and a pop of freshness.
• Spice it up: Add a pinch of red pepper flakes to the marinade for gentle heat.