Full Menu
Artichoke-Stuffed Flounder

Artichoke-Stuffed Flounder with Toasted Couscous, Olives, and Beurre Blanc

On the menu Oct 13 — Oct 19

Recipe Details


This flounder is infused with flavor from the inside out. A briny pesto of artichoke hearts, parsley, and Parmesan is slathered on each fillet; then we roll the flounder up, tucking the filling inside. A sprinkle of breadcrumbs on top before roasting adds crunchy contrast to the delicate fish. We’re pairing it with Kalamata olive–studded couscous and a luscious beurre blanc sauce.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 860
    • Protein 28g
    • Total Carb 49g
    • Total Fat 61g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • baby spinach
      4 ounces
      baby spinach
    • parsley
      1/8 ounce
    • shallot
    • Kalamata olives
      2 tablespoons
      Kalamata olives
    • marinated artichoke hearts
      1 jar
      marinated artichoke hearts
    • unsalted butter
      2 packets
      unsalted butter
    • grated Parmesan cheese
      1 ounce
      grated Parmesan cheese
    • panko breadcrumbs
      1/4 cup
      panko breadcrumbs
    • Israeli couscous
      1/2 cup
      Israeli couscous
    • flounder
      10 ounces
    • white wine
      1/4 cup
      white wine

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot with lid
    • blender or food processor (optional)
    • 10" medium pan
    • aluminum foil
    • baking sheet