Crispy Flounder

Crispy Flounderwith Spinach Orzo and Tomato-Olive Tapenade

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
3servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Laura

By Chef Laura

Calories700
Protein29g
Total Carb70g
Total Fat34g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
    lemon
  • oregano
    oregano
  • parsley
    parsley
  • baby spinach
    baby spinach
  • sun-dried tomatoes
    sun-dried tomatoes
  • Kalamata olives
    Kalamata olives
  • shallot
    shallot
  • garlic
    garlic
  • orzo
    orzo
  • unsalted butter
    unsalted butter
  • flour
    flour
  • flounder
    flounder

What You'll Need

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

Allergens