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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 425°F. Coat bottom of a 13-by-9-inch baking dish with cooking spray.
Place flounder skinned-side up on a work surface and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Scatter 1/4 cup parsley and 1/2 teaspoon thyme over fish and fold in half. Combine panko with remaining 1/4 cup parsley and 1/2 teaspoon thyme; spoon evenly over flounder and place in prepared baking dish.
Place tomatoes in dish around fish. Season with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Bake for 18 minutes or until fish is cooked through and flakes easily.
Meanwhile, microwave sweet potatoes on High for 12 minutes or until tender. Cool slightly and scoop flesh into a bowl. Season with remaining 1/4 teaspoon salt and add cream cheese. Mash until smooth. Serve fish with sweet potatoes. Garnish with chives.