Baked Flounder in Sweet Potato and Hazelnut Cream

Tiffany Bannworth


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.


★★★★★ 1 vote

10 Min
50 Min


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

How to Make Baked Flounder in Sweet Potato and Hazelnut Cream


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

Printable Recipe Card

About Baked Flounder in Sweet Potato and Hazelnut Cream

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

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