Tuesday, August 9, 2022

Baked Flounder Filets with Asparagus and Mushrooms

 How about something a little different?  

Baked Flounder with Asparagus, Mushrooms and Shrimp

My brother made this for me on my last visit and very kindly shared the recipe, well, he made a copy of the recipe, and luckily for me I read Danish.  Cause this is a Danish dish.   

And it's easy to make and ready in under an hour.  Not complicated at all.  A perfect company dish.  

I made this for my birthday this year, and invited friends over, so yes it was a company dish.  

My brother served this with Saffron Rice, but did not make the sauce.  I did, make the sauce, cause why not? 

I also have to tell you, I almost licked my plate, but refrained cause I had guests.    It's just plain considered rude to do so in the company of others, but you can do it if you like, cause I'll never tell.   

Here's a few pictures of the process.

Baked Flounder with Asparagus, Mushrooms and Shrimp
and after sweating them in the pan.

Baked Flounder with Asparagus, Mushrooms and Shrimp

Fish and shrimp in ramekins

Baked Flounder with Asparagus, Mushrooms and Shrimp

After un-molding the fish, I will say that there was a little liquid there and next time I'm saving that liquid to make the sauce.  Cause I hated throwing away all that flavor.

Baked Flounder with Asparagus, Mushrooms and Shrimp

I served this alongside the saffron rice, and some oven roasted Mushrooms and Asparagus. 

Baked Flounder with Asparagus, Mushrooms and Shrimp

I also par cooked the shrimp, because the fish cooks so rapidly that the shrimp would not have time to cook all the way.  You can also use cooked shrimp here as well.   

Another note, I had flounder fillets in the freezer, so I used them, but when my brother made this he used some Sole.  Use any mild flavored fish here. 

Baked Flounder with Asparagus, Mushrooms and Shrimp

Baked Flounder with Asparagus, Mushrooms and Shrimp

Yield: 4
Author: Sid's Sea Palm Cooking inspired by a recipe posted in a cookbook
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
This is a simple to put together dish, perfect for company and totally delicious, and quick. It only takes about 20 minutes in the oven.


  • 12 pieces of thin flounder fillets, 4 large and 8 small. (you can use any mild flavored white fish here)
  • 12-24 shrimp- par cooked or fully cooked- don't worry about over cooking fully cooked shrimp, they'll still stay nice.
  • 8 ounces chopped mushrooms
  • 1 finely chopped shallot
  • 4-6 asparagus spears, cut on the diagonal in thin slices
  • 1-4 teaspoon finely grated hard cheese - Asiago or Parmesan
  • 2 + tablespoons butter - for greasing the ramekins plus a little for the sauteed filling
  • Salt and pepper to taste
  • 1/4 cup vegetable bouillion
  • 1/2 cup Créme Fräiche or full fat sour cream
  • 1/4 teaspoon saffron
Saffron Rice
  • 1 1/2 cups Jasmine or Basmati rice or long grain rice
  • 1/4 tsp. saffron threads
  • salt and butter to taste.


  1. Preheat oven to 425 degrees and place a bain marie in there with a little water inside. ( I used an aluminum pan set on top of a baking sheet and just put a little water inside.)
  2. Grease 4 12 oz. size ramekins with butter, set aside.
  3. Sprinkle the fish filets with a little salt and place into the ramekins around the sides, lengthwise. Add 3-4 shrimp in the bottom of each ramekin, in a pleasing pattern.
  4. Saute the mushrooms, shallot and asparagus in a little butter, for 6-8 minutes. Sprinkle with salt and pepper to taste, then add the finely grated cheese and stir together. Divide into fourths and fill each ramekin, then place more shrimp on top of each one.
  5. When each one is finished place into the bain marie carefully, and bake for about 15 minutes or until the fish is just cooked.
  6. Unmold using a small plate, holding it against the ramekin and turning it over.  You can then slide the cooked fish onto a large plate.  I serve each unmolded fish individually and let my guests serve the rice and other veggies themselves.  
  1. Add the saffron to a couple tablespoons hot water and let sit for about 5 minutes.
  2. In a small sauce pan, heat up the vegetable boullion to almost boiling, then add the saffron, take off the heat and whisk in the Créme Fräiche or sour cream.
  3. Serve alongside the fish.
  1. Cook rice according to directions, adding the saffron midway through the cook.
  2. Season to taste with butter, salt and pepper.   You can also use turmeric in here to get the yellow color, but be careful, cause it can turn it BRIGHT YELLOW, very easily. 


Did you make this recipe?
Tag @sidsseapalmcooking on instagram and hashtag it # Sidsseapalmcooking


Check out my cookbooks on Amazon. All are available as paperbacks or as e-book. 

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

Hygge - Danish Food and Recipes

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