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Mediterranean Flounder

Mediterranean Flounder with Kale, Potatoes, and Cipollini Onions

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Recipe Details


We’re keeping things simple and elegant with this recipe for succulent flounder. Yukon gold potatoes and adorable cipollini onions are tossed in a spice mix full of garlic, lemon peel, Aleppo pepper, and Mediterranean oregano and roasted until tender and golden. Bright green sautéed kale sits alongside, and quick white wine pan sauce brings a touch of acid to finish off the plate.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 610
  • Protein 26g
  • Total Carb 38g
  • Total Fat 40g

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

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    8 ounces
    Yukon Gold potatoes
  • Castelvetrano olives
    2 tablespoons
    Castelvetrano olives
  • cipollini onions
    6 ounces
    cipollini onions
  • garlic
    2 cloves
  • Mediterranean spice mix
    1/2 tablespoon
    Mediterranean spice mix
  • flounder
    10 ounces
  • curly kale
    8 ounces
    curly kale
  • white wine
    1/4 cup
    white wine
  • unsalted butter
    4 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheets
  • aluminum foil
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut potatoes into ½-inch cubes. Halve olives. Peel cipollini onions and halve through roots. Thinly slice garlic.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss potatoes and cipollini onions with Mediterranean spice mix, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until browned and tender, 14-17 minutes.

  3. Roast flounder

    Roast flounder

    While potatoes and onions roast, line a separate baking sheet with foil and rub with 1 teaspoon olive oil. Pat flounder dry with paper towel and place on prepared sheet. Season all over with ½ teaspoon salt and pepper as desired. Roast (with potatoes) until flounder is opaque and cooked through, 7-8 minutes.

  4. Sauté kale

    Sauté kale

    While flounder roasts, tear kale leaves into bite-size pieces, discarding long stems. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add half of garlic and cook, stirring, until fragrant and lightly golden, 1 minute. Add kale, ¼ teaspoon salt, and pepper; sauté, stirring, until softened and wilted, 2-3 minutes. Remove pan from heat and wipe clean, reserving for the next step. Divide sautéed kale between serving plates.

  5. Make white wine pan sauce

    Make white wine pan sauce

    Place pan from kale over medium heat with 2 teaspoons olive oil. When oil is shimmering, add remaining garlic; cook, stirring, until fragrant, 1 minute. Add white wine, increase heat to medium high, and bring to a simmer. Cook, stirring, until liquid is reduced by half, 1-2 minutes. Remove pan from heat and whisk in butter to combine. Taste and season with salt and pepper as desired.

  6. Plate Mediterranean flounder

    Plate Mediterranean flounder

    Once vegetables are tender, add olives to baking sheet with vegetables and toss to combine. Add roasted potatoes, olives, and cippollini onions to serving plates alongside sautéed kale. Top with Mediterranean flounder. Drizzle over white wine pan sauce. Cheers!

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