Flounder with Mushrooms and Wine
Elevate your seafood dinner with this elegant Flounder with Mushrooms and Wine recipe, a dish that marries tender, golden-browned flounder fillets with a savory, aromatic sauce. Delicately seasoned and lightly dredged in flour for the perfect sear, the fish is paired with sautéed mushrooms, garlic, and onions, then simmered in a luscious combination of dry white wine, broth, and fresh lemon juice. The sauce, rich with umami flavors, perfectly complements the flaky texture of the flounder. Finished with a sprinkle of fresh parsley, this easy yet impressive recipe is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions. Serve it with roasted vegetables or a side of rice to soak up every drop of the flavorful sauce.
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Recipe Information
Ingredients
- 4 pieces flounder fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 1 cup dry white wine
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley (chopped)
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the flounder fillets dry with paper towels. Season both sides with salt and black pepper.
Dredge the flounder fillets lightly in the flour, shaking off any excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat.
Add the flounder fillets to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the fillets and set aside on a warm plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce the heat to medium.
Add the chopped onion and sauté for 2-3 minutes, until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Add the chicken or vegetable broth and lemon juice, stirring to combine. Simmer for an additional 2 minutes.
Return the flounder fillets to the skillet, spooning the mushroom and wine sauce over the top. Cook for 1-2 minutes, just to warm the fish through.
Sprinkle the dish with fresh parsley before serving and plate immediately.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.6 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2045 mg | 44% | |
*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.
