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Asian Oven Baked Flounder


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  • 4 flounder fillets
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1 teaspoon lightly-toasted sesame seeds
  • 6 ounces shiitake mushrooms stemmed, and thinly sliced
  • 4 green onions, green tops only cut 1" pieces
  • 1 large carrot peeled, and cut into 2"-long matchstick strips
  • 1/2 large red pepper seeded, and cut into thin strips
  • Steamed rice as accompaniment
  • 2 tablespoons vegetable oil
  • 3/4 cup sliced shittake mushrooms
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoon sake
  • 1 orange zested, juiced


Servings 4


Step 1

Preheat the oven to 375 degrees. Cut 4 large squares of heavy aluminum foil large enough to hold 1 flounder fillet and one-quarter of the vegetables. Lightly butter 1 side of each and set on a work surface.

Lay the fish flat in a baking dish. In a bowl, whisk together the sake, soy sauce, lime juice, ginger, sesame oil, honey, and sesame seeds. Pour over the fish and let marinate for up to 30 minutes. Arrange 1 fish fillet on each sheet of aluminum foil and top with one-quarter of the mushrooms, onions, carrots, peppers, and marinade. Wrap tightly and place on a baking sheet.

Bake until the fish is cooked through and the vegetables are tender, 15 to 20 minutes. Remove from the oven and unwrap each package. Transfer the fish and vegetables to 4 large plates and top with the cooking juices. Serve with Sauteed Shiitakes and hot steamed rice.

For the Sauteed Shiitake Mushrooms: Place a saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 4 minutes. Add the sesame oil, soy sauce, sake, and orange juice and zest and cook for 2 minutes.

This recipe yields 4 servings.

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