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. Source: EatingWell Magazine, January/February 1993

G. Franco Romagnoli


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; 9.3 g total fat; 1.5 g saturated fat; 51 mg cholesterol; 649 mg sodium. 214 mg potassium; 1.6 g carbohydrates; 0.3 g fiber; 14.4 g protein; 324 IU vitamin a iu; 6 mg vitamin c; 14 mcg folate; 33 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (2)

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2 Ratings
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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