Flounder Baked in Sour Cream
You can use other white fish in this recipe. Sole, haddock, and orange roughy all taste delicious.
INGREDIENTS | SERVES 4–6
- 4 tablespoons butter, melted
- 4 cups frozen hash browns, thawed
- 4 skinless flounder fillets
- ½ teaspoon hot sauce
- 1 tablespoon paprika
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 1 cup all-natural sour cream
- ¼ cup fine breadcrumbs
- 1 12-ounce bag frozen baby Brussels sprouts, thawed
- Salt and freshly ground pepper to taste
- OPTIONAL: 1 lemon, quartered
Preheat oven to 350°F.
Add 2 tablespoons of melted butter to a 9" × 13" nonstick baking pan. Add the hash browns; stir to coat with the butter. Bake for 15 minutes while you prepare the fish.
Wash the fillets and pat dry with paper towels. In a small bowl, mix together the hot sauce, paprika, cheese, and sour cream.
Remove the pan from the oven. Working fast, stir the hash browns and then push them to the sides of the pan.
Arrange the fish fillets flat in the middle of the pan. Distribute the Brussels sprouts evenly over the hash browns. Spoon the sour cream mixture evenly over the fish. Top the fish with the breadcrumbs. Salt and pepper to taste.
Drizzle the remaining 2 tablespoons of melted butter over the Brussels sprouts and breadcrumbs. Bake for 30 more minutes, or until the fish flakes easily with a fork. Garnish each serving with a lemon wedge, if desired.
Watching Your Salt Intake?
Omit the paprika, salt, and pepper in the Flounder Baked in Sour Cream recipe; instead, before you return it to the oven, liberally sprinkle the entire dish with Mrs. Dash salt-free lemon-pepper seasoning.
