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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


Recipe Summary test

40 mins


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; carbohydrates 1.6g; dietary fiber 0.3g; sugars 0.2g; fat 9.3g; saturated fat 1.5g; cholesterol 51mg; vitamin a iu 324.4IU; vitamin c 6.1mg; folate 14.4mcg; calcium 33.2mg; iron 0.6mg; magnesium 25mg; potassium 214.3mg; sodium 649.4mg.

1 1/2 fat, 3 lean meat