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Tomato–Poached Flounder

Tomato–Poached Flounder with Pesto Couscous

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Poaching fish in tomato sauce yields tender, flavor-packed results. In this repeat favorite, we give the treatment to delicate flounder, simmering it in our signature tomato and garlic sauce. Pesto-laced pearls of couscous are studded with toasted almonds and served on the side for a fresh accompaniment to this saucy meal.

  • < 600 Calories
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

  • Calories 460
  • Protein 25g
  • Total Carb 43g
  • Total Fat 22g

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

Ingredients & Equipment

What we send

  • grape tomatoes
    • 3/4 pint
    • grape tomatoes
  • chives
    • 1/8 ounce
    • chives
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • sliced almonds
    • 1 tablespoon
    • sliced almonds
  • unsalted butter
    • 2 packets
    • unsalted butter
  • white wine
    • 1/4 cup
    • white wine
  • Israeli couscous
    • 1/2 cup
    • Israeli couscous
  • flounder
    • 10 ounces
    • flounder
  • pesto
    • 3 tablespoons
    • pesto

What You’ll Need

  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan with lid


Milk, Fish, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium, covered pot of water to a boil over high heat (this prevents it from evaporating before you're ready to cook the couscous). Rinse all produce. Halve grape tomatoes. Thinly slice chives. Halve lemon. Mince garlic.

  2. Toast almonds and sauté garlic

    Toast almonds and sauté garlic

    Heat a medium pan over medium heat. Carefully hover your hand a few inches from the pan—when you can easily feel heat, add almonds and toast, stirring, until golden and fragrant, about 5 minutes. Transfer almonds to cutting board and set aside. Return pan to medium heat and add butter. When butter is foamy, add garlic and sauté, stirring, until fragrant, 1-2 minutes.

  3. Make tomato sauce

    Make tomato sauce

    Add tomatoes to pan with garlic, still over medium heat, and sauté, pressing tomatoes to release their juices, until softening, about 5 minutes. Add wine and simmer until slightly reduced, 2-3 minutes more. Taste and add salt and pepper as desired. Remove pan from heat and set aside until Step 5.

  4. Cook couscous

    Cook couscous

    While tomato sauce cooks, season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat.

  5. Poach flounder

    Poach flounder

    While couscous cooks, pat flounder dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Add flounder to pan with tomatoes, submerging at least halfway in sauce (this will keep it moist and flavorful during cooking). Squeeze juice of ½ lemon over flounder and return pan to medium heat. Cover pan and poach until flounder is cooked through and opaque, 6-8 minutes.

  6. Finish couscous and plate

    Finish couscous and plate

    To pot with couscous, stir in pesto and toasted almonds to combine. Taste and add salt and pepper, then divide pesto couscous between plates. Carefully transfer flounder to plates with couscous, leaving sauce behind in pan. Place sauce over high heat, bring to a boil, and cook until thickened, 1 minute. Spoon sauce over fish and garnish with chives. Dig in!

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