Flounder Baked in Sour Cream

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds flounder fillets
  • All-purpose flour
  • Salt and freshly ground pepper
  • ¼ cup butter
  • 1 to 2 tablespoons paprika, or more (optional)
  • ¼ cup grated Parmesan cheese
  • 1 cup sour cream
  • Fine dry bread crumbs
  • Lemon slices


    1. Preheat oven to hot (400°F.).

    2. Roll the fillets in flour seasoned with salt and pepper. Shake off excess flour.

    3. Heat the butter in a skillet and sauté the fish until golden. Arrange the fillets in a shallow baking dish and sprinkle with paprika.

    4. Stir the grated cheese into the sour cream and pour over the fish. Top with bread crumbs and dot with butter. Bake, uncovered, for about ten minutes, until the fish flakes easily when tested with a fork. Serve with lemon slices.