Can I use frozen flounder fillets?

Absolutely, Just thaw them completely in the fridge overnight first, and pat them extra dry with paper towels. Frozen fish tends to release more moisture, so you might need an extra minute or two of baking time. Pro tip: Lay them on a wire rack over a baking sheet for 30 minutes before cooking to help remove excess water.

How do I prevent the fish from sticking to the pan?

Two words: parchment paper. It's my kitchen lifesaver. If you're out, aluminum foil brushed with oil works too. The key is making sure your pan is properly lined before adding the fish. And don't try to move the fillets too soon after baking - let them rest a minute so they release naturally.

What if my fillets are different thicknesses?

No worries - just tuck the thinner ends under to create more even pieces. Or do what I do: put the thicker fillets in the center of the pan where it's hottest, and pull the thinner ones out a couple minutes early. Your oven's your friend here - use its hot spots to your advantage.

Can I make this with other types of fish?

You bet, This method works great with tilapia, cod, or even salmon (though you'll need to adjust the cooking time). Just remember - thinner fillets cook faster, thicker ones need more time. The flakiness test never lies - when it easily separates with a fork, it's done.

Why does my fish sometimes come out dry?

Oh honey, we've all been there. Usually it's one of three things: oven's too hot (try lowering to 375°F), cooked too long (set that timer), or the fillets were too thin to begin with. Next time, try basting with a little extra olive oil halfway through cooking. And those lemon slices? They're not just for looks - they're moisture magic. For more general tips on preventing food from drying out during cooking, check out this guide on how to cook fish perfectly.