| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cups olive oil
- 1 1/2 to 2 pounds flounder fillets
- Kosher salt
- Freshly ground black pepper
- 2 lemons, thinly sliced
- 1 small bunch fresh parsley, thoroughly dried
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
- While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1058 |
| Total Fat | 111 g |
| Saturated Fat | 16 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 60 mg |
| Sodium | 623 mg |
Reviews
Adam C is hilarious. Do they not know what poaching means?
I’ve made this recipe twice and its a winner for me.
Growing up near the Chesapeake bay, pan fried flounder was a weekly meal for our family. It was usually very oily and topped off with a mayo caper sauce. No doubt my arteries were clogged early on.
This recipe is surprisingly fresh, light tasting and not at all oily. After I strained the greens and citrus slices out I recovered all but 2 oz. of the poaching oil. It really lets the flavor of mild white flaky fish come through with a nice citrus herbal flourish.
I made it once with flounder filets and once with Barramundi from the big box store. Limes and lemons both worked well. I also tried some mint left over from making the GE Reloaded Pho Bo recipe.
Cleaning up the oil soaked citrus and greens is a bit fussy but not as messy as pan frying.
tremendously disapointing followed recipe exactly came out as raw oily mush and I let the fish come up to room temp first. Something was definitly left out of the recipe.
You can strain and re-use the oil. It was divine!
I cannot believe that this is a complete recipe. 3 cups of olive oil?? This would complete drown anything in a skillet … I only used just under one cup of oil, and attempted the recipe. The result was an oily mound of mush with the consistency ( and possibly flavor of drywall mud. There is something very, very wrong here.
Wonderful recipe. I used turbot instead of flounder – the point is to pick a fish that can stand up to being poached in this way. We used normal olive oil instead of extra virgin, still pretty great!
This recipe was very simple delicous and juicy. We all loved it
I made this recipe exactly according to instructions, but it turned out very bland. I wouldn’t make it again.
I followed the recipe exactly and everything worked out wonderfully. The fish was perfect. Be careful pouring the oil on the fish, the lemon juice boils/splatters. I will make this again, but three cups of olive oil is a lot! I didn’t see this on TV, but I wondered if he commented that you don’t need extra virgin. It would seem that taste here is proportional to the quality of oil used. Hence, the oil can easily be more expensive than the fish.
I don’t know what I did wrong. I followed the recipe. It came out soft and oily.