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Whole Flounder


2/3 cup olive oil

12 oz. potatoes peeled and thinly sliced

1 fennel bulb thinly sliced

2 large tomatoes chopped

1 onion, sliced

2.5-4.5 lbs. of Flounder whole

4 tbsp. dry white wine

2 tbsp. freshly chopped parsley

salt & pepper

lemon wedges to serve


Preheat oven to 400 degrees F.  Spread 4 tablespoons of the oil over a shallow roasting pan large enough to hold the flounder.  Arrange the potatoes in a single layer, then top with the fennel, tomatoes, and shallots.  Season to taste with salt and pepper.  Drizzle with another 4 tablespoons of oil.  Roast the vegetables for 30 minutes in the preheated oven.

Season fish to taste with salt and pepper and put on top of the vegetables.  Sprinkle with the wine and the remaining oil.  Return the roasting pan to the oven and roast the fish, uncovered, for 20 minutes, or until the fish flakes easily.

To serve, peel back the skin and serve the fillets.  It should flake off easily.  Sprinkle the parsley over the vegetables.  Arrange 1-3 fillets on each of the plates and accompany with the roasted vegetables.  Top with a squeeze of lemon and Enjoy.


Recipe adapted from: “Fish & Seafood Bible,” From the Ocean to the Table

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