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Crispy Flounder

Crispy Flounder with Herb-Roasted Potatoes and Horseradish-Lemon Sauce

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Recipe Details

Story

Rich, crispy, and satisfying, breaded and pan-fried flounder never lets us down. Here, Chef Michelle is altering the technique slightly, basting the flounder as it cooks by spooning over butter and olive oil, resulting in perfectly moist fish and golden crust. On the side, there’s garlicky wilted spinach for a pop of bright green, plus potatoes roasted in thyme and tossed with tarragon. It’s all drizzled with a bright and tangy horseradish cream sauce.

Tags

  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 580
  • Protein 25g
  • Total Carb 42g
  • Total Fat 35g

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

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • lemon
    1
    lemon
  • garlic
    2 cloves
    garlic
  • baby spinach
    5 ounces
    baby spinach
  • flour
    1/4 cup
    flour
  • flounder
    10 ounces
    flounder
  • unsalted butter
    2 packets
    unsalted butter
  • heavy cream
    1/4 cup
    heavy cream
  • horseradish
    1/2 tablespoon
    horseradish
  • thyme
    1/8 ounce
    thyme
  • tarragon
    1/8 ounce
    tarragon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • aluminum foil
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse all produce. Cut potatoes into ½-inch cubes. Finely chop tarragon and thyme leaves, discarding stems and keeping herbs separate. Halve lemon; cut 1 half into 2 wedges and set aside for serving. Using the flat side of a knife, gently crush garlic cloves.



  2. Roast Potatoes

    Roast Potatoes

    On a baking sheet, toss potatoes with thyme, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and tender, about 18 minutes. Then, remove from oven, toss with tarragon, and set aside until ready to serve.

  3. Sauté Spinach

    Sauté Spinach

    While potatoes roast, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add crushed garlic cloves and spinach, working in batches as needed. Sauté until spinach is beginning to wilt, 2-3 minutes. Season with ¼ teaspoon salt and pepper. Remove from heat and discard garlic. Transfer spinach to serving plates and cover with foil to keep warm. Wipe pan clean for Step 5.

  4. Prepare Flounder

    Prepare Flounder

    Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. Pat flounder dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Dredge flounder in flour, shaking off excess. 

  5. Cook Flounder

    Cook Flounder

    Heat butter and 1 tablespoon olive oil in pan from spinach over medium-high heat. When oil is shimmering, add flounder (you should immediately hear sizzling; if not, try again once the oil is hotter). Sear without flipping until lightly browned, about 3 minutes. Flip and cook, spooning over butter and olive oil, until crust is crisp and fish is cooked through and opaque, about 3 minutes more.

  6. Make Sauce and Plate Flounder

    Make Sauce and Plate Flounder

    While fish cooks, heat cream in a small pot over medium heat. When bubbles begin to form on the surface, remove from heat. Add horseradish, juice of ½ lemon, ¼ teaspoon salt, and pepper. Stir to combine. Transfer flounder and potatoes to plates with spinach. Spoon over sauce. Serve with lemon wedges for squeezing over. Dig in!

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