Prep 20 mins
Cook 30 mins
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.
- 3 lbs flounder, cleaned and washed
- 1⁄4 teaspoon salt
- pepper, to taste
- 1 large onion, peeled and chopped
- 1 bay leaf
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 cup white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc are all very good)
- 3 tablespoons butter
- 2 tablespoons flour
- 1⁄2 cup mushroom, chopped
- 6 tomatoes, peeled and minced (canned is fine)
- 1⁄2 cup cracker, crushed
- Season fish with salt and pepper.
- Distribute onion, bay leaf, parsley and thyme over the bottom of a baking pan.
- Place fish over the herbs and pour wine over all.
- Bake at 350F for 20 minutes.
- While the fish is baking, melt the butter and add flour; when browned, add mushrooms and tomatoes.
- Simmer for ten minutes.
- Pour over the fish, cover with cracker crumbs; dot with remaining butter and bake for an additional ten minutes.
- Garnish with parsley.