Sauteed Flounder With Green Beans and Potatoes

Name: Sauteed Flounder With Green Beans and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 flounder fillets, approximately 1 1/2 pounds; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 tablespoon unsalted butter; 2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise; 3 cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry; 2 shallots, finely minced; 1 teaspoon salt; 2 tablespoons Dijon mustard; 2 tablespoons wine vinegar; 6 tablespoons olive oil; 2 tablespoons capers; 4 cornichons, finely chopped; 2 hard-boiled eggs, finely chopped; Kosher salt and freshly ground black pepper; 2 tablespoons chopped parsley

Servings: persons

4 flounder fillets, approximately 1 1/2 pounds
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 tablespoon unsalted butter
2 cups fingerling potatoes, boiled until just tender, approximately 15 minutes, then cut in half lengthwise
3 cups green beans or a mixture of Romano beans and green beans, trimmed and blanched until just crisp in salted water, approximately 3 minutes, then shocked in ice water and patted dry
2 shallots, finely minced
1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons wine vinegar
6 tablespoons olive oil
2 tablespoons capers
4 cornichons, finely chopped
2 hard-boiled eggs, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons chopped parsley

1
Using paper towels, pat the fish fillets dry and season with salt and pepper.
2
In a pan large enough to hold all 4 fillets, or in two pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
3
Adjust heat to moderate, and cook until golden and crusted, approximately 4 minutes, then flip and continue cooking until the fish is almost done, approximately 3 minutes.
4
Remove fish, and place on rack to keep warm.
5
In another large pan, warm the butter over medium-high heat.
6
When it is foaming, add potatoes, beans and shallots.
7
Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3 to 4 minutes.
8
Season to taste with salt and pepper, and serve with the flounder and sauce gribiche.

605

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 16 ingredients. The key ingredients include: 4 flounder fillets, approximately 1 1/2 pounds, Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, 1 tablespoon unsalted butter, and more.

Yes, Sauteed Flounder With Green Beans and Potatoes 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!