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Flounder Piccata

Flounder Piccata with Fettuccine and Broccolini

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We love Italian piccata sauce with just about everything, from pasta to meat to fish. Here, Chef Shanna tosses the rich, tangy blend of butter, lemon juice, and capers with fettuccine noodles and seasonal broccolini. Top it all off with tender flakes of oregano-roasted flounder, and dinner is served.

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 590
  • Protein 31g
  • Total Carb 76g
  • Total Fat 18g

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

Ingredients & Equipment

What we send

  • broccolini
    • 6 ounces
    • broccolini
  • oregano
    • 1/8 ounce
    • oregano
  • lemon
    • 1
    • lemon
  • garlic
    • 2 cloves
    • garlic
  • flounder
    • 10 ounces
    • flounder
  • fettuccine
    • 6 ounces
    • fettuccine
  • unsalted butter
    • 4 packets
    • unsalted butter
  • flour
    • 1 tablespoon
    • flour
  • capers
    • 1 tablespoon
    • capers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of broccolini, then cut crosswise into 2-inch pieces (halve lengthwise through thicker stems as needed). Roughly chop half of oregano leaves, discarding stems (leave remaining sprigs whole for the next step). Halve lemon. Mince garlic.

  2. Roast flounder

    Roast flounder

    Line a baking sheet with foil; rub with 1 teaspoon olive oil. Pat flounder dry with paper towel, season all over with ½ teaspoon salt and pepper as desired, and place on prepared baking sheet. Top flounder with remaining whole oregano sprigs—if there isn't 1 sprig for every fillet, try laying some sprigs over 2 fillets so each piece of fish is partly covered. Roast until fish is opaque and cooked through, 10-12 minutes.

  3. Cook fettuccine and broccolini

    Cook fettuccine and broccolini

    While flounder roasts, season boiling water generously with salt. Stir in fettuccine and cook for 6 minutes (move on to the next step—but don't forget to come back). Then, add broccolini and continue cooking until fettuccine is al dente and broccolini is tender, 3-5 minutes more. Remove pot from heat. Reserve ⅓ cup pasta cooking water, then drain fettuccine and broccolini and set aside.

  4. Make piccata sauce

    Make piccata sauce

    While fettuccine cooks, heat half of butter in a medium high-sided pan over medium heat. When butter is foamy, add garlic. Cook, stirring, until softened, 2-3 minutes. Add flour, capers, chopped oregano, and juice of ½ lemon. Cook, stirring frequently, until flour is lightly browned, 2-3 minutes more. Remove pan from heat and stir in remaining butter, ¼ teaspoon salt, and pepper as desired to combine.

  5. Finish fettuccine and broccolini

    Finish fettuccine and broccolini

    Transfer fettuccine and broccolini to pan with piccata sauce, still off heat. Squeeze over juice of remaining lemon, then stir in reserved pasta cooking water and toss to coat. Once flounder is roasted, remove and discard whole oregano sprigs from flounder. Using a fork, flake flounder into large pieces.

  6. Plate flounder piccata

    Plate flounder piccata

    Divide fettuccine piccata between serving bowls. Top with flounder and spoon over any remaining piccata sauce from pan. Dig in!

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