Baked Flounder á La Creole

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READY IN: 50mins
Recipe by mollypaul

Red snapper, redfish, sheepshead and pompano are also prepared by the Creoles in this manner. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Season fish with salt and pepper.
  2. Distribute onion, bay leaf, parsley and thyme over the bottom of a baking pan.
  3. Place fish over the herbs and pour wine over all.
  4. Bake at 350F for 20 minutes.
  5. While the fish is baking, melt the butter and add flour; when browned, add mushrooms and tomatoes.
  6. Simmer for ten minutes.
  7. Pour over the fish, cover with cracker crumbs; dot with remaining butter and bake for an additional ten minutes.
  8. Garnish with parsley.

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