The Fisherman’s Cookbook: Fluke Baked In Wine - The Fisherman

The Fisherman’s Cookbook: Fluke Baked In Wine

The author in his kitchen
The author in his kitchen with the buddy he invited over for Fluke Baked in Wine dinner.

“Basil and white wine in the sauce elevates the recipe from good to gourmet quality.”

Some people love to criticize New Jersey; but there two Garden State products that are nearly impossible to find fault with, fresh caught summer flounder (fluke) and vine-ripened, sweet tomatoes.

Flounder to some in South Jersey down the DELMARVA coast, fluke from North Jersey up through New York and into New England, may be the perfect fish to target. They are readily available in inshore waters, although finding keeper-class can be challenging depending on where you’re fishing and when.  It’s a fun species to catch, and their white fillets are absolutely delicious.

Most summer flounder lovers bread and fry these mild flavored fish fillets. I too love fresh fried fluke, but when I came upon a recipe incorporating both ruby red tomatoes plucked from my garden with flounder fillets boated on my morning trip, I could not resist it.

The dish is simple to make with the only involved part throwing together some white sauce. The basil and white wine in the sauce elevates the recipe from good to gourmet quality. The quantities below produce four ample servings.

Fresh tomatoes from the backyard
Fresh tomatoes from the backyard garden coupled with the morning’s fluke catch make for an incredible meal.

2 pounds flounder fillets                              2 tablespoons butter

1-1/2 teaspoon salt                                      2 tablespoons flour

3 medium tomatoes sliced                         1/2 cup milk

1/2 teaspoon crushed dry basil                 1/3 cup white wine

salt & pepper to taste                                             


Sprinkle fish on both sides with salt and pepper to taste. Place in a single layer in a greased baking dish. Arrange tomatoes on top and add a little more salt and pepper. Make a white sauce of the butter, flour, and milk and stir until it thickens. Remove from heat and stir in the wine and basil. Pour the white sauce over the tomatoes and fish, and bake in an oven pre-heated to 350 degrees for 25 to 30 minutes. The fish should flake easily when done.



From The Galley: Sea Robin Ceviche

Ceviche made sea robin style.

From The Galley: General Tso’s Fluke

I received more than 20 messages asking for this recipe!

From The Galley: Beer Brine Smoked Bluefish

Many who said they didn’t like bluefish quickly changed their minds after tasting this recipe!