Baked Flounder in Sweet Potato and Hazelnut Cream

Tiffany Bannworth

By
@MissAnubis

I love the sauce. My husband could literally eat it as a Sweet Potato Bisque.

You can make it a creamy or as liquidy as you prefer. We like it extra creamy.

To achieve this, just cook for a few minutes longer after you remove the tin foil.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
10 Min
Cook:
50 Min

Ingredients

6
flounder filets
3
sweet potatoes, diced and boiled
1/4 c
sherry
1
chicken bouillon cube
1/2 c
heavy cream or whole milk
1/4 stick
butter, diced
1/2 tsp
seasoned salt
2 Tbsp
dill
1 pinch
paprika
1 Tbsp
olive oil, extra virgin
1/4 c
hazelnuts

Step-By-Step

1Line your greased Pyrex casserole dish with your flounder.
2Then in a food processor, place the rest of the ingredients, save the hazelnuts. Puree until completely blended.
3Then add hazelnuts and pulse for about 3 seconds.
4Pour atop the fish. Cover with tin foil.
5Bake at 350F for 35 minutes.
6Remove tin foil and bake for 10 minutes more. I do an extra 10 minutes, because we like it a little more creamy than liquidy.
7Serve over/with a nice rice pilaf, sauteed spinach, or roasted asparagus.

About this Recipe

Course/Dish: Fish, Other Main Dishes
Regional Style: French
Other Tags: Quick & Easy, Healthy