Creole Flounder or Sole Fillets Recipe

Serves/Makes: 4 servings


  • 1 package (1 pound) flounder or sole fillets, from the freezer slightly thawed, about 30 minutes
  • 1 cup chopped onion, fresh or frozen
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 can (14 ounces) Italian-style plum tomatoes, undrained
  • 1/2 cup white wine
  • 1/2 teaspoon leaf oregano, crumbled
  • 1/2 teaspoon leaf basil, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon liquid red pepper seasoning
  • 1 can (4 ounces) chopped green chili peppers, drained
How to cook Creole Flounder or Sole Fillets:
  • Sauté the onion and the garlic in the oil in a large skillet over medium-high heat until soft - about 5 minutes.
  • Stir in the tomatoes with their liquid, the wine, oregano, basil, salt, black pepper, liquid red pepper seasoning and green chili peppers.
  • Bring to boiling, breaking up the tomatoes with a wooden spoon. Lower the heat and simmer over medium heat, uncovered, for 10 minutes to reduce the sauce.
  • Slice the slightly thawed fish into 4 equal pieces. Add to the skillet, spooning a little sauce over the pieces. Simmer, covered, for 10 minutes. Gently turn the fish.
  • Simmer, covered for 10 minutes more, or until the fish just begins to flake when touched with a fork.


The Creole Flounder or Sole Fillets recipe easy to cook and so good!

This recipe for Creole Flounder or Sole Fillets serves/makes: 4 servings

The Creole Flounder or Sole Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Creole (more Creole recipes)

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