Whole Flounder Grenobloise Recipe

Cooking Directions

• STEP 1.Start by cleaning and scaling the whole flounder. Make sure to remove any innards and rinse the fish thoroughly.
• STEP 2.Pat the flounder dry with paper towels and season it generously with salt and pepper.
• STEP 3.Heat a large skillet over medium-high heat and add some olive oil. Once the oil is hot, carefully place the flounder in the skillet and cook it for about 4-5 minutes on each side, or until it is golden brown and cooked through.
• STEP 4.While the flounder is cooking, prepare the Grenobloise sauce. In a small saucepan, melt some butter over medium heat. Once the butter is melted, add the capers and cook them for a minute or two until they are slightly crispy.
• STEP 5.Remove the saucepan from the heat and stir in the lemon juice and chopped parsley. Season the sauce with salt and pepper to taste.
• STEP 6.Once the flounder is cooked, transfer it to a serving platter and pour the Grenobloise sauce over the top. Garnish with additional parsley if desired.
• STEP 7.Serve the Whole Flounder Grenobloise immediately with your choice of side dishes.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to choose a fresh and high-quality whole flounder for the best flavor and texture.
• Be careful when flipping the flounder in the skillet to avoid breaking it apart.
• If you don't have capers, you can substitute them with chopped green olives for a similar tangy flavor.

Storage and Serving

• Leftover Whole Flounder Grenobloise can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the flounder in a skillet over low heat until heated through.
• Serve the reheated flounder with a fresh squeeze of lemon juice and a sprinkle of chopped parsley for added freshness.