Maryland Flounder("Lo-Cal")

Name: Maryland Flounder("Lo-Cal")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 oz.) flounder fillets; 8 cherry tomatoes; 4 c. chicken broth; 4 c. dry white wine; finely chopped shallots; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. lemon-pepper seasoning; paprika; lemon wedges

Eats Now Editorial Team · 435 kcal · Soups & Stews

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Maryland Flounder("Lo-Cal") – a delicious recipe with flounder fillets, tomatoes, chicken broth, white wine, shallots, garlic powder. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 (4 oz.) flounder fillets
8 cherry tomatoes
4 c. chicken broth
4 c. dry white wine
finely chopped shallots
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. lemon-pepper seasoning
paprika
lemon wedges

1
Wrap fillets around cherry tomatoes.
2
Poach flounder fillets in chicken broth and wine for 10 minutes or until they just begin to flake when tested with a fork.
3
Sprinkle remaining ingredients on fillets.
4
Serve with lemon wedges and sprinkle with paprika. Serves 4.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 4 (4 oz.) flounder fillets, 8 cherry tomatoes, 4 c. chicken broth, 4 c. dry white wine, and more.

Yes, Maryland Flounder("Lo-Cal") falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
435 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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