Here we serve poached flounder with a tangy parsley-and-caper sauce. Make it a meal: Roasted new potatoes and Sauteed Green Beans and Cherry Tomatoes are lovely accompaniments.

G. Franco Romagnoli
Source: EatingWell Magazine, January/February 1993


Parsley & Caper Sauce
Flounder & Poaching Liquid


Instructions Checklist
  • To make sauce: Heat oil in a small saucepan over low heat. Add parsley, capers, sherry, lemon juice and breadcrumbs. Stir over low heat until the mixture has a sauce-like consistency. If too thick, thin with up to 1 tablespoon warm water. Season with salt, if desired.

  • To cook flounder: Combine water, onion, carrot, celery, bay leaf, peppercorns and salt in a large saute pan or wide saucepan; bring to a boil. Boil for 20 minutes. Remove and discard the vegetables, peppercorns and bay leaf with a slotted spoon. Reduce heat to low, add flounder and simmer gently for 3 minutes. Remove the pan from the heat and let stand until the fish is opaque, about 5 minutes.

  • Lift the fish from the pan with a slotted spoon, draining well. Arrange the fish on a warm serving platter and top with the parsley-caper sauce.


Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 8 hours. Reheat before serving.

Nutrition Facts

155 calories; protein 14.4g 29% DV; carbohydrates 1.6g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.2g; fat 9.3g 14% DV; saturated fat 1.5g 8% DV; cholesterol 51mg 17% DV; vitamin a iu 324.4IU 7% DV; vitamin c 6.1mg 10% DV; folate 14.4mcg 4% DV; calcium 33.2mg 3% DV; iron 0.6mg 3% DV; magnesium 25mg 9% DV; potassium 214.3mg 6% DV; sodium 649.4mg 26% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
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Rating: 3 stars
delicious! Read More
Rating: 3 stars
This recipe sounded delicious when I read it on the website. However it was disappointing. The capers made the sauce way too salty and the sauce on the fish was disappointing. I would not recommend it. Read More