Creole Flounder
Creole Flounder is a vibrant and zesty dish that marries the delicate flavors of flounder with a fresh tomato and pepper topping. The bright notes of lemon juice and the kick from red pepper sauce make it a perfect choice for seafood lovers looking for a quick and delicious meal. Ideal for family dinners or entertaining guests.
Ingredients
Instructions
- Heat oven to 500°.
- Place fillets in a single layer in a baking dish, 13 1/2 x 9 x 2-inch.
- Stir together remaining ingredients except pepper rings. Spoon over fillets.
- Bake for 5 to 8 minutes or until fish flakes easily with a fork.
- Remove fillets to a warm platter. Garnish with green pepper rings.
Tips & Substitutions
For the best flavor, use freshly squeezed lemon juice instead of bottled. If you can't find flounder, pollack is an excellent substitute. You can elevate the dish by adding some chopped fresh herbs like parsley or cilantro for a touch of freshness. Adjust the heat by varying the red pepper sauce based on your preference. This recipe is a great introduction to seafood recipes for those new to cooking fish.
Serving Suggestions
Serve the Creole flounder over a bed of white rice or alongside a fresh salad for a complete meal. This dish pairs beautifully with a side of garlic bread or steamed vegetables. For a more robust experience, consider serving it with Shrimp Etouffee for a delightful seafood feast. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Store any leftover Creole flounder in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the fish rubbery and dry. Serve with fresh sides to enhance the meal.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Flounder contains roughly 216 calories, with 2g protein, 17g carbohydrates, and 16g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen flounder or pollack fillets. Just make sure to thaw them completely before baking to ensure even cooking. Pat them dry with paper towels to remove excess moisture, which can affect the texture of the dish.
What can I substitute for lemon juice if I don't have any?
If you don't have lemon juice, you can use lime juice as a suitable alternative. Additionally, vinegar can work in a pinch; however, it may alter the flavor slightly. Consider using a mild vinegar like white wine vinegar to maintain a balanced taste.
How can I tell when the fish is done cooking?
The fish is done when it flakes easily with a fork and appears opaque throughout. Baking at a high temperature like 500°F allows for a quick cooking time, so keep an eye on it to avoid overcooking. Using a meat thermometer, the internal temperature should reach 145°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).