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Flounder Piccata with Spinach


The layers of rice, spinach and sautéed flounder with wine and capers are both a stunning presentation and a complete meal. Add bread and salad, if you like. Lemon and capers add a puckery, tart flair to mild flounder fillets. Sautéed fresh spinach and rice complete the layered entrée. This recipe for Flounder Piccata with Spinach makes a healthful, flavorful dish perfect for a weeknight dinner or even a dinner party.

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  • 1 (3.5-ounce) bag 1 (3.5-ounce) bag boil-in-bag long-grain rice
  • 1/2 teaspoon 1/2 teaspoon salt, divided
  • 1/4 teaspoon 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) 4 (6-ounce) flounder fillets
  • 2 tablespoons 2 tablespoons all-purpose flour
  • 2 teaspoons 2 teaspoons olive oil
  • 1/3 cup 1/3 cup dry white wine
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 1 tablespoon 1 tablespoon drained capers, chopped
  • 2 tablespoons 2 tablespoons butter
  • 4 cups 4 cups fresh baby spinach


Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.

Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted.

Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.

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