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Cherry Tomato-Poached Flounder

Cherry Tomato-Poached Flounder with Pesto Couscous

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We know that poaching fish in tomato sauce yields buttery, delicious results. Here, we give the treatment to delicate flounder, simmering it in our signature cherry tomato and garlic sauce until it’s tender, flaky, and bursting with flavor. Pesto-laced pearls of couscous are studded with toasted pine nuts and served on the side for a fresh accompaniment to this saucy meal.
  • Stovetop Only
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 640
  • Protein 29g
  • Total Carb 65g
  • Total Fat 27g

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

Ingredients & Equipment

What we send

  • white wine
    • 1/4 cup
    • white wine
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • lemon
    • 1
    • lemon
  • flounder
    • 10 ounces
    • flounder
  • cherry tomatoes
    • 3/4 pint
    • cherry tomatoes
  • garlic
    • 1 clove
    • garlic
  • Israeli couscous
    • 1 cup
    • Israeli couscous
  • chives
    • 1/8 ounce
    • chives
  • pesto
    • 1/4 cup
    • pesto
  • unsalted butter
    • 2 packets
    • unsalted butter

What You’ll Need

  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan with lid


Milk, Fish, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium, covered pot of water to a boil over high heat. Rinse cherry tomatoes and halve. Rinse chives and thinly slice. Halve lemon. Mince garlic

  2. Toast Pine Nuts and Sauté Garlic

    Toast Pine Nuts and Sauté Garlic

    Heat a medium pan over medium heat. Carefully hover your hand a few inches from the pan; when you can easily feel heat, add pine nuts and toast, stirring, until golden and fragrant, about 5 minutes. Transfer pine nuts to a bowl and set aside. Return pan from pine nuts to medium heat and add butter. When butter is foamy, add garlic and cook until fragrant, 1-2 minutes.

  3. Make Sauce

    Make Sauce

    Add cherry tomatoes to pan with garlic, still over medium heat, and sauté, pressing tomatoes to release their juices, until softening, about 5 minutes. Add wine and simmer, 2-3 minutes more. Taste and add salt and pepper as desired. Remove pan from heat and set aside until Step 5. 

  4. Cook Couscous

    Cook Couscous

    While sauce cooks, season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat.

  5. Poach Flounder

    Poach Flounder

    While couscous cooks, pat flounder dry with paper towel, season all over with ½ teaspoon salt and pepper as desired, and add to pan with cherry tomatoes, submerging at least halfway in sauce. Squeeze juice of ½ lemon over flounder and return pan to medium heat. Cover pan and poach until flounder is cooked through and opaque, 5-7 minutes.

  6. Finish Couscous and Plate

    Finish Couscous and Plate

    Add pesto and pine nuts to pot with couscous. Stir to combine. Taste and add salt and pepper. Divide pesto couscous between serving dishes. Carefully transfer fish to serving dishes with couscous, leaving sauce behind. Return sauce to high heat and cook until thickened, 1 minute. Spoon over flounder and garnish with chives. Dig in!

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