Description
Baked Flounder with Pontchartrain Sauce pairs delicate blackened flounder with a rich, buttery Pontchartrain sauce. Served on a bed of quinoa.
Ingredients
Scale
For the Flounder:
- 1 lb. Flounder Filet
- 2 tsp. Paprika
- 2 tsp. Chili Powder
- 1 tsp. Creole Seasoning
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
- 1/2 tsp. Oregano
- 1/4 tsp. Red Cayenne Pepper
- 1/4 tsp. Himalayan Salt
For the Pontchartrain Sauce:
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Celery
- 4 tbsp Butter
- 4 tbsp All-Purpose Flour
- 3 tsp. Minced Garlic
- 1/2 cup White Wine
- 1/3 cup Grated Parmesan Cheese
- 1/2 cup Heavy Whipping Cream
- 1 tsp. Lemon Juice
- 2 tsp. Hot Sauce
- 1 cup Chicken Stock
- 1 tsp White Wine And Garlic Butter Seasoning
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Thyme
- 1/4 tsp Himalayan Salt
Optional ingredients:
- 1 cup Quinoa, cooked
- 1/8 cup Olive Oil
Instructions
- Optional: Cook your quinoa as instructed. You can also use Success Tri-Color Boil-in-Bag Quinoa. Set to the side.
- At all fish seasonings (paprika, chili powder, creole seasoning, garlic powder, black pepper, oregano, red cayenne pepper, Himalayan salt) into a small bowl. Mix together. Coat both sides of fish with seasonings.
- Coat both sides of fish with olive oil to seal in the seasonings. Place onto a baking sheet (paid link) and bake at 350° for 12 minutes.
- While fish is baking, you can make your cream sauce. Add onions and celery into a food processor (paid link). Blend. Add celery and onion mixture, butter, flour, and minced garlic to a medium cooking pan and stir. Cook for 5 minutes. Add remaining cream sauce ingredients and cook on low heat for an additional 10 minutes.
- Plate quinoa (optional), place baked flounder on top, and layer on the cream sauce.
Notes
You can use Lemon Sole, Red Snapper, or Redfish/Drum as an alternative to Flounder.
Instead of quinoa, you can serve this recipe with white or brown rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Fish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 595
- Sugar: 1.6g
- Sodium: 1322mg
- Fat: 34.5g
- Carbohydrates: 39.1g
- Fiber: 4.9g
- Protein: 27.3g
- Cholesterol: 106mg
Keywords: Baked Flounder with Pontchatrain Sauce, Baked Flounder, Pontchatrain Sauce