Past Recipes
Crispy Flounder

Crispy Flounder with Spinach Orzo and Tomato-Olive Tapenade

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Growing up, Chef Laura always loved her mom’s recipe for pan-seared swordfish paired with homemade sun-dried tomato tapenade. She’s recreating the dish with a few unique twists, swapping in flaky flounder and adding a side of buttery, al dente orzo studded with wilted spinach. Kalamata olives make the perfect savory addition to the tapenade of sun-dried tomatoes, lemon, crushed garlic, and parsley, which is spooned over the crispy fish to strike the perfect balance of richness and bright acidity.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 700
  • Protein 29g
  • Total Carb 70g
  • Total Fat 34g

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

Ingredients & Equipment

What we send

  • flounder
    • 10 ounces
    • flounder
  • oregano
    • 1/8 ounce
    • oregano
  • parsley
    • 1/8 ounce
    • parsley
  • shallot
    • 1
    • shallot
  • flour
    • 1/3 cup
    • flour
  • unsalted butter
    • 3 packets
    • unsalted butter
  • garlic
    • 1 clove
    • garlic
  • baby spinach
    • 2 ounces
    • baby spinach
  • lemon
    • 1
    • lemon
  • orzo
    • 3/4 cup
    • orzo
  • Kalamata olives
    • 1 ounce
    • Kalamata olives
  • sun-dried tomatoes
    • 2 ounces
    • sun-dried tomatoes

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 10" large pot with lid
  • 10" medium nonstick pan

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Halve lemon. Cut 1 half into 4 wedges and set aside for serving; reserve remaining half for steps 2 and 3. Roughly chop oregano leaves and finely chop parsley leaves, discarding stems and keeping herbs separate. Roughly chop spinach. Finely chop sun-dried tomatoes and olives and place in a medium bowl. Peel shallot, halve, and thinly slice. Mince garlic

  2. Cook Orzo and Make Tapenade

    Cook Orzo and Make Tapenade

    Season boiling water generously with salt. Stir in orzo and cook until al dente, about 11 minutes. Meanwhile, add parsley, garlic, 1 squeeze lemon juice, and 1½ tablespoons olive oil to bowl with tomatoes and olives and stir to fully combine. Season with ⅛ teaspoon salt and pepper as desired. Use any remaining downtime to set the table. Once orzo is cooked, drain and set aside, reserving pot for the next step.

  3. Sauté Aromatics

    Sauté Aromatics

    Heat 2 packets butter in pot from orzo over medium heat. When butter is foamy, add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add oregano and cook until fragrant, 1 minute. Stir in spinach, orzo, juice of remaining lemon, and remaining butter. Taste and season with salt and pepper as desired. Remove from heat and cover to keep warm until ready to serve.

  4. Dredge Flounder

    Dredge Flounder

    Place flour on a large plate and season with ½ teaspoon salt and pepper as desired. Pat flounder very dry with paper towel. Dredge flounder in flour, shaking off excess.

  5. Cook Flounder

    Cook Flounder

    Heat 1½ tablespoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add flounder (you should immediately hear sizzling; if not, try again once the oil is hotter). Fry until crust is crisp and fish is cooked through and opaque, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

  6. Plate Founder

    Plate Founder

    If desired, return pan with orzo to medium heat to warm through, 3-4 minutes. Transfer crispy flounder to serving plates and spoon over tomato-olive tapenade. Serve alongside spinach orzo and lemon wedges for squeezing over. Dig in!

What is Plated?

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

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