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Chickpea Crumb Encrusted Flounder with Tomato Cream Sauce


  • 2 flounder filets, thawed
  • 1/4 cup mayonnaise (not Miracle Whip)
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 1 teaspoon dried dill weed
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon garlic powder or granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons Chickpea Crumbs (may substitute dried breadcrumbs or cracker crumbs)
  • 2 tablespoons butter, melted
  • 1 green onion, finely chopped (optional)

Tomato Cream Sauce

  • 2 tablespoons butter
  • 1 tablespoon ketchup
  • 1 tablespoon red onion, finely diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2-4 tablespoons heavy cream


  1. Preheat oven to 325°.

  2. In small bowl combine mayonnaise, sour cream, lemon juice, dill, Old Bay Seasoning, garlic powder, salt and pepper. 

  3. Mix well.

  4. Place flounder filets on greased baking sheet.

  5. Spread each filet with mayonnaise mixture, coating well. 

  6. Sprinkle with Chickpea Crumbs. Coating should be fairly thick. 

  7. Drizzle with melted butter and bake for 8-12 minutes until fish flakes easily. Time depends on thickness of filet. 

  8. Place fish on cooked orzo, rice, couscous or grain of your choice. Spoon Tomato Cream Sauce over fish. 

Tomato Cream Sauce

  1. Melt butter in small saucepan over medium high heat.

  2. Add diced onion and cook a couple of minutes until onion begins to soften. 

  3. Add ketchup, garlic powder, black pepper and cream. 

  4. Reduce heat to low, stir and cook until heated through.