Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

baked flounder in sweet potato and hazelnut cream

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

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 rating)
yield 6 serving(s)
prep time 10 Min
cook time 50 Min

Ingredients For baked flounder in sweet potato and hazelnut cream

  • 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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Baked Flounder in Sweet Potato and Hazelnut Cream:

ADVERTISEMENT