Flounder with Cream of Shrimp Soup

Sometimes the simplest recipes are the ones you reach for most. Flounder fillets go into a casserole dish, get splashed with Worcestershire, then blanketed in cream of shrimp soup spiked with sherry and hot sauce. That’s it.

The cream of shrimp soup does all the work, baking down into a rich, bubbly sauce that keeps the delicate flounder moist underneath. The Worcestershire adds a savory backbone, and the sherry brings a warm, slightly sweet note that makes the dish taste far more refined than the effort suggests.

Let it bake until you see the sauce actively bubbling around the edges. That’s your signal the fish is cooked through and the flavors have melded together.

Pro Tips

• You can use frozen flounder straight from the package. Just add a few extra minutes to the bake time.
• Don’t dilute the cream of shrimp soup with water or milk. Use it straight from the can for a thicker, more concentrated sauce.
• A light hand with the hot sauce goes a long way. You want a warm tingle, not fire. The flounder is mild and you don’t want to overpower it.

Variations

• Substitute sole, tilapia, or any other thin white fish fillet for the flounder.
• Sprinkle buttered breadcrumbs or crushed Ritz crackers on top before baking for a golden, crunchy crust.
• Add a layer of raw baby spinach under the fish. It wilts down in the oven and adds color and nutrition.