Fresh flounder baked in a light garlicky white wine sauce blended with cherry tomatoes and basil is the perfect easy dinner recipe — and a sure hit with family and friends! My Baked Flounder with Tomatoes and Basil pairs well with rice, roasted, or sautéed vegetables.
You really can’t go wrong with any dish that combines fresh basil, garlic, and cherry tomatoes. It just sounds great, doesn’t it?
My grandfather grew a garden in his backyard and I had the pleasure of enjoying freshly grown tomatoes quite often. One would think it’s tough to get kids to eat on the healthier side, but when tomatoes looked as good as my grandfathers’ I had to at least give them a try. And I have been a fan of any type of tomatoes ever since.
Flounder is a fish I really didn’t get to appreciate (and enjoy) until I got older. It’s is a staple in most restaurants in the New Orleans area and once you get to experience it just once you will understand why it’s on so many menus. Most of the time you’ll find flounder stuffed with a crab or shrimp mixture then topped with an etouffee sauce.
The mild and sweet flavor (plus its flaky texture) opens the possibilities. Hence, it’s the perfect fish for stuffing, baking, and drizzling on a plethora of sauce combinations. And my spin on a light garlic-laced wine sauce will be the star of this recipe. Paired with a little kick from the spice, this fish recipe will certainly raise some eyebrows.
Ingredients you’ll need to make this dish:
For the flounder itself, the ingredients are fairly straightforward. Filets of fresh flounder are simply seasoned with black pepper, creole seasoning, and parsley flakes. Plus, some fresh lemon so you can add a little “zest” to the top of the dish once it’s all ready to go.
For the sauce, you’ll need cherry tomatoes, minced garlic (you can also use freshly sliced garlic), freshly chopped basil, low-sodium chicken stock, and white wine of your choice. You can use white cooking wine as an alternative, but I would highly recommend going with an inexpensive bottle of white wine.
You’ll want to season your sauce using red pepper flakes, garlic powder, ground ginger, Himalayan salt, and red cayenne pepper. If you don’t like as much heat, you can decrease the amount of red pepper flakes and/or cayenne pepper to suit your taste.
How to make baked fish with tomatoes and basil:
Begin by heating your cooking pan to medium heat then add butter allowing it to melt before adding any other ingredients. Add the garlic into the pan, stir, and cook for a minute before adding the cherry tomatoes. Once the tomatoes cook for three minutes add in the chicken stock and white wine.
Chop the fresh basil until you have at least one-fourth of a cup then add it to the pan along with the remaining sauce seasonings. You’ll cook the sauce for ten minutes.
While the sauce is cooking you can pre-heat your oven to 350 degrees and season your flounder. Place your seasoned fish on a non-stick baking dish then cover with the tomato basil wine sauce evenly. Make sure each piece is completely covered in the sauce then bake for 10 minutes uncovered.
Once you remove the flounder from the oven, top off the dish with lemon zest.
You can go from prep to dining in less than an hour and feel like you had a fine dining experience with this recipe.
This baked fish with tomatoes and basil brings an aroma from the oven that will have you anxiously waiting to dive in and enjoy!
- Don’t have flounder on hand, you can also use sole, turbot, or halibuts as a substitute. Really any white flaky fish will do. You’ll just need to adjust your cooking time based on the thickness of the fish (flounder does tend to be fillet quite thin.)
- Looking for side dish suggestions? This dish goes great with sautéed spinach, roasted vegetables, grilled zucchini and squash, a fresh side salad, cauliflower, rice pilaf, and more.
- Tuck the thin edges of the flounder so the fillet don’t cook faster than the thicker/center areas.
And if you’re looking for a few more seafood recipes:
- Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
- Beer Battered Cod with Sriracha Tartar Sauce
- Creole Fish Etouffee
- Creamy Tuscan Steelhead Trout
- Honey Balsamic Steelhead Trout
- Pan-Seared Salmon with Succotash
- Hot Cajun Fish Dip