Flounder with Parsley and Caper Sauce

Flounder with Parsley and Caper Sauce
Flounder with Parsley and Caper Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Ingredients

  • Parsley & Caper Sauce

  • 3

    tablespoons extra-virgin olive oil

  • 1/3

    cup chopped fresh parsley

  • 3

    tablespoons capers, rinsed and chopped

  • 3

    tablespoons dry sherry

  • 1 1/2

    tablespoons lemon juice

  • 1

    tablespoon fine dry unseasoned breadcrumbs

  • Flounder & Poaching Liquid

  • 2

    quarts water

  • 1

    onion, peeled and halved

  • 1

    carrot, scrubbed and halved

  • 1

    celery stalk

  • 1

    bay leaf

  • 5-6

    black peppercorns

  • 2

    teaspoons salt

  • 6

    Pacific flounder fillets (1 1/2 pounds total)

Directions

Preparation 1.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. 2.To cook flounder: Combine water, onion, carrot, celery, bay leaf, peppercorns and salt in a large sauté 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. 3.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.

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