Baked Flounder with Tomato Caper Sauce Recipe

Name: Baked Flounder with Tomato Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 cup finely chopped fennel bulb (sometimes called anise); 1 garlic clove, thinly sliced; 1 (14 1/2-oz) can diced tomatoes including juice; 1/4 cup dry white wine; 2 tablespoons capers, rinsed and drained; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup fine dry bread crumbs; 3 tablespoons unsalted butter, well softened; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 4 (6-oz) pieces skinless flounder or sole fillet; 2 tablespoons dry white wine

Servings: persons

2 tablespoons olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb (sometimes called anise)
1 garlic clove, thinly sliced
1 (14 1/2-oz) can diced tomatoes including juice
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup fine dry bread crumbs
3 tablespoons unsalted butter, well softened
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-oz) pieces skinless flounder or sole fillet
2 tablespoons dry white wine

1
Preheat oven to 425F.
2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and fennel, stirring, until golden, about 8 minutes.
3
Add garlic and saute, stirring, 30 seconds.
4
Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes.
5
Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
6
Stir together bread crumbs, butter, salt, and pepper with a fork until combined.
7
Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce.
8
Gently press bread crumbs onto flounder.
9
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, finely chopped, 1 cup finely chopped fennel bulb (sometimes called anise), 1 garlic clove, thinly sliced, and more.

Yes, Baked Flounder with Tomato Caper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Flounder with Tomato Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions