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Baked Flounder with Pontchartrain Sauce

URL: https://dudethatcookz.com/baked-flounder-with-pontchartrain-sauce/

Ingredients

The Flounder

  • 1 lb Flounder Filet
  • 2 tsp Paprika
  • 2 tsp Chili Powder
  • 1 tsp Creole Seasoning
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper
  • ½ tsp Oregano
  • ¼ tsp Red Cayenne Pepper
  • ¼ tsp Himalayan Salt

The Pontchartrain Sauce

  • ½ cup Chopped Onion
  • ½ cup Chopped Celery
  • 4 tbsp Butter
  • 4 tbsp All-Purpose Flour
  • 3 tsp Minced Garlic
  • ½ cup White Wine
  • ⅓ cup Grated Parmesan Cheese
  • ½ cup Heavy Whipping Cream
  • 1 tsp Lemon Juice
  • 2 tsp Hot Sauce
  • 1 cup Chicken Stock
  • 1 tsp White Wine And Garlic Butter Seasoning
  • ½ tsp Black Pepper
  • ½ tsp Ground Thyme
  • ¼ tsp Himalayan Salt

Optional Ingredients

  • 1 cup Quinoa, cooked
  • ⅛ cup Olive Oil

Instructions

  1. Cook quinoa if using and set aside.
  2. Mix all fish seasonings in a bowl and coat both sides of the flounder with the mixture.
  3. Coat the fish with olive oil and place on a baking sheet, then bake at 350°F for 12 minutes.
  4. While the fish is baking, blend onion and celery in a food processor.
  5. In a medium pan, combine the onion and celery mixture with butter, flour, and minced garlic, and cook for 5 minutes.
  6. Add the remaining sauce ingredients and cook on low heat for an additional 10 minutes.
  7. Plate the quinoa, place the baked flounder on top, and pour the cream sauce over it.

Nutrition Facts (estimated)

Servings
2
Calories
595
Total fat
34.5g
Total carbohydrates
39.1g
Total protein
27.3g
Sodium
1322mg
Cholesterol
106mg

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