Slow Cooker Flounder

Slow Cooker Flounder. Toss some frozen flounder and 5 special ingredients into your slow cooker and watch it turn into a seafood dinner so good, your family will want it every week! This recipe feels like a little miracle on the busiest days. You do not have to thaw the fish at all — just lay it right in the slow cooker, pour a creamy, buttery sauce on top, and let the cooker do everything for you. It makes me think of those old fish dinners from small town church gatherings, where simple, cheap fish was made to taste really fancy. That is exactly what this recipe does — it takes easy ingredients and turns them into something that feels warm and special, all while you go on with your busy day. Drop frozen flounder into your slow cooker, pour on a rich buttery cream sauce, and let it cook all by itself. Your family will think you spent hours in the kitchen!

Servings: 4

Ingredients

• 2 pounds frozen flounder fillets (do not thaw)
• 4 tablespoons unsalted butter, cut into small pieces
• 1 cups heavy cream
• 0.3 cups grated Parmesan cheese
• 1 tablespoons fresh lemon juice
• 1 teaspoons garlic powder
• 0.8 teaspoons kosher salt, plus more to taste
• 0.5 teaspoons black pepper
• 1 pinch chopped fresh or dried parsley, for serving (optional)

Slow Cooker Flounder: Steps

1. Grease the slow cooker: Rub a little butter or spray some nonstick cooking spray on the bottom of a 4- to 6-quart slow cooker. This keeps the fish from sticking to the bottom.
2. Add the frozen fish: Lay the frozen 2 pounds frozen flounder fillets (do not thaw) flat on the bottom of the slow cooker. It is okay if the edges touch a little bit, but try not to pile them on top of each other. They should look like a flat layer of frosty fillets across the bottom.
3. Warm the cream and butter: In a small pot on the stove or in a bowl in the microwave, heat the 1 cups heavy cream and 4 tablespoons unsalted butter, cut into small pieces together. Warm them just enough so the butter melts and the cream feels warm — do not let it boil. This helps everything mix together nicely.
4. Make the secret sauce: Stir the 0.3 cups grated Parmesan cheese, 1 tablespoons fresh lemon juice, 1 teaspoons garlic powder, 0.8 teaspoons kosher salt, plus more to taste, and 0.5 teaspoons black pepper into the warm cream and butter. Mix it well until it looks smooth. This creamy sauce is going to soak right into the fish while it cooks and make it taste amazing.
5. Pour sauce over the fish: Pour the sauce slowly and evenly over all the frozen flounder in the slow cooker. Use a spoon to push the sauce into any open gaps so every piece of fish gets covered.
6. Cook until tender: Put the lid on and cook on LOW for 2½ to 3½ hours, until the fish breaks apart easily when you poke it with a fork and looks white all the way through. Try not to open the lid during the first 150 minutes
   150:00
   so the heat stays in.
7. Taste and adjust: When the fish is done, taste the sauce. If it needs a little more salt or pepper, add a pinch. The flounder will be very soft, so use a wide spatula to lift it out carefully and spoon lots of the creamy sauce right on top.
8. Serve and enjoy: Sprinkle a little 1 pinch chopped fresh or dried parsley, for serving (optional) on top if you like, and serve the fish hot. Make sure everyone gets plenty of that rich, buttery sauce poured over their plate!

Notes

No need to thaw the fish — frozen goes straight in! Try serving over rice, pasta, or mashed potatoes to soak up all that yummy sauce. Leftovers reheat gently in the microwave. A squeeze of extra lemon on top at the end tastes great too!

Butter Chicken & Linguine in Alfredo Sauce