Poached Flounder with Vegetables

Poached Flounder with Vegetables

An easy, super delicious flounder fish poached in white wine with vegetables. It's perfect for lunch or dinner. Make it for guests and they will be amazed.

5 from 1 vote

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Course: Al La Carte, Dinner, Healthy, Lunch

Cuisine: American, French, Italian, Mediterranean

Keyword: Best fish to poach, best flounder recipes, Easy recipes, Fish and Vegetables, How to cook flounder fish, How to poach fish, Poached Fish

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: People

Calories: 355kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

FOR THE FISH

2 pounds flounder filets (can use sole or any other thin white fish)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

FOR THE VEGETABLES AND POACHING LIQUID

2 leeks white parts only. Julienned and rinsed thoroughly to remove sandiness.
2 tablespoons extra virgin olive oil
2 medium carrots peeled and julienned.
3-4 cloves garlic sliced or chopped
2 teaspoons fresh tarragon leaves
2 teaspoons fresh thyme leaves
1 1/2 cups grape tomatoes halved. Or use cherry tomatoes.
2 tablespoons lemon juice freshly squeezed
1/2 cup white wine
2 tablespoons butter cut into enough pieces as fish portions
salt and freshly ground black pepper

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Instructions

SEASON THE FISH

Add the flounder to a sheet pan or flat plate.
Mix the salt and freshly ground black pepper together.
Sprinkle the fish with the salt and pepper mixture. Mix to coat.
Fold each fillet by tucking the two end of the fish so that they overlap each other. Set aside
Note: This allows the fish to appear thicker as well as minimizing overcooking.

Let's make the veggies and poaching liquid:

In a large enough deep sauté pan, add the olive oil and garlic. Use medium heat to cook the garlic without browning it.
Once the garlic starts to sizzle, add the leeks and carrots. Season with a pinch of salt and freshly ground black pepper. Mix.
Add in the tarragon and thyme leaves. Add in the tomatoes. Mix.
Add in the lemon juice and white wine. Stir. Cover and cook for 2 minutes .
Place the seasoned flounder, fold side down, on top of the veggies wine mixture. Top each piece of fish with a piece of the butter.
Cover. Reduce heat to medium low. Cook 2 to 4 minutes until fish is cooked through and very opaque.
Turn off the stove. Carefully spoon some of the sauce over the fish. Serve and enjoy.

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