Flounder Piccata with Spinach
Bright, zesty, and perfectly balanced, Flounder Piccata with Spinach is the ultimate weeknight dinner that combines elegance with ease. Delicately seared flounder fillets are coated in a light golden crust, then draped in a luxurious lemon-butter caper sauce that’s bursting with flavor. Paired with a bed of tender, garlicky spinach, this dish is as nutritious as it is delicious. Ready in just 25 minutes, it’s perfect for busy nights or when you’re craving a restaurant-quality meal at home. Whether you’re looking for a fresh seafood recipe or a low-carb dinner idea, this flounder piccata delivers unmatched flavor with minimal effort. Serve it with a glass of crisp white wine for a truly delightful dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces flounder fillets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 tablespoons capers, drained
- 2 tablespoons lemon juice
- 0.5 cups chicken or vegetable stock
- 2 tablespoons fresh parsley, chopped
- 6 cups spinach, fresh
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon extra virgin olive oil (for spinach)
Instructions
Pat the flounder fillets dry with paper towels, then season them evenly with salt and black pepper on both sides.
Dredge the fillets in all-purpose flour, shaking off any excess flour.
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat.
Cook the floured fillets for 2-3 minutes per side, or until golden brown and cooked through. Transfer the fillets to a plate and keep warm.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the capers, lemon juice, and chicken or vegetable stock. Simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
Whisk in the remaining 1 tablespoon of butter and sprinkle with fresh parsley. Keep the sauce warm over low heat.
In a separate skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the fresh spinach and a pinch of salt, tossing until the spinach is wilted. If desired, add a pinch of red pepper flakes for a hint of spice.
To serve, plate the sautéed spinach as a base and place a flounder fillet on top. Drizzle the lemon-butter caper sauce over the flounder and serve immediately.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 7239 mg | 315% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 6.6 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 997 mg | 77% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6879 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
