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    You are in: Home / Recipes / Baked Flounder á La Creole Recipe
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    Baked Flounder á La Creole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Molly53's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Baked Flounder á La Creole

    Serving Size: 1 (435 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.5
     
    Calories from Fat 92
    25%
    Total Fat 10.2 g
    15%
    Saturated Fat 4.5 g
    22%
    Cholesterol 124.1 mg
    41%
    Sodium 381.7 mg
    15%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.9 g
    19%
    Protein 45.0 g
    90%

    The following items or measurements are not included:

    fresh thyme

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