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Chimichurri Baked Flounder

Chimichurri is a tasty uncooked sauce made from fresh herbs. I love it over any type of fish, but especially over baked flounder. To save time, I gather the herbs on my chopping board and chop them all at once. —Jennifer Okutman, Westminster, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 flounder or other lean white fish fillets (about 3 ounces each)
  • 1/4 teaspoon garlic salt
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 4 teaspoons lemon juice
  • Optional: Lemon wedges and additional herbs


  • Preheat oven to 350°. Place fillets in a 15x10x1-in. baking pan. Sprinkle with garlic salt. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Meanwhile, whisk together oil, chopped herbs and lemon juice. Pour over cooked fillets. If desired, serve with lemon wedges and additional herbs.
Nutrition Facts
1 fillet with 3 tablespoons sauce: 313 calories, 28g fat (4g saturated fat), 40mg cholesterol, 186mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 14g protein.

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Average Rating:
    Mar 8, 2020

    An easy to make dish that is light yet comforting. The fish is mild but the chimichurri sauce made it tasty and vibrant. The only difference is I made my chimichurri in a food processor. It gets more blended and delicious than whisking all the ingredients together by hand.