Mediterranean Flounder with Kale, Potatoes, and Cipollini Onions
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Ingredients & Equipment
What we send
- 8 ouncesYukon Gold potatoes
- 2 tablespoonsCastelvetrano olives
- 6 ouncescipollini onions
- 2 clovesgarlic
- 1/2 tablespoonMediterranean spice mix
- 10 ouncesflounder
- 8 ouncescurly kale
- 1/4 cupwhite wine
- 4 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheets
- aluminum foil
- 10" medium pan
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.
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.
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.
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.
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.
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!