Flounder Piccata

Flounder Piccata, a dish that whispers tales of the sea and sings of zesty orchards, offers a culinary voyage to the heart of Mediterranean gastronomy. This dish marries the delicate, oceanic flavors of flounder with the vivacious zest of lemons and the briny caper’s punch, creating a symphony of tastes that will tantalize the most discerning of palates. Flounder, a treasure of the sea’s bounty, provides a tender, flaky canvas that absorbs and melds with the vibrant accents of its accompanying sauce.

What is flounder?

Flounder is a type of flatfish known for its unique physical characteristics, including both eyes on one side of its head, which allows it to lie flat on the ocean floor. It is prized for its delicate, mild-tasting white flesh, which makes it a popular choice in a variety of culinary dishes around the world. Flounder can be found in ocean waters globally, thriving in coastal lagoons and estuaries as well as deeper offshore waters.

The preparation begins with the flounder fillets, seasoned with the sea’s whisper — salt, and the earth’s warmth — freshly ground black pepper. Each fillet, cloaked in a thin veil of flour, is then gently pan-seared to golden perfection in a blend of butter and extra virgin olive oil, introducing a textural contrast that is both inviting and satisfying. This golden crust not only enhances the fish’s subtle flavors but also sets the stage for the sauce that follows — a sauce that is the soul of the dish.

As the fillets rest, the pan becomes a crucible of flavors. Minced garlic is sautéed to release its aromatic essence, a foundational note for the piccata sauce. With the addition of white or orange wine, the pan is deglazed, lifting the golden remnants of searing to enrich the sauce. The wine, whether chosen for its crisp acidity or its complex bouquet, imbues the dish with a depth that is both intoxicating and refined.

Into this, freshly squeezed lemon juice and zest are stirred, cutting through the richness with their bright, citrusy spark. The capers, little pearls of flavor, are then added, offering bursts of tangy brininess that elevate the sauce to new heights. A final swirl of butter marries the ingredients into a luscious, glossy sauce that drapes itself over the flounder with elegant ease.

The dish is crowned with freshly chopped parsley, adding a verdant freshness that complements the sauce’s tangy complexity, and a generous sprinkle of grated Parmesan, which melts into a savory, umami-rich cloak that binds all the flavors together. This finishing touch of cheese is somewhat unconventional in classic piccata dishes but lends a unique depth that sets this Flounder Piccata apart.

Flounder Piccata, thus, is not merely a meal but an expression of culinary artistry that celebrates the bounties of the Mediterranean — its seas, its citrus groves, and its timeless culinary traditions. It is a dish that beckons one to pause and savor each bite, discovering in its depths the nuanced balance of flavors that define Mediterranean cuisine. Whether served beside a tangle of pasta or a crisp salad, it remains a testament to the simple beauty of well-chosen ingredients coming together in perfect harmony.

Flounder Piccata

5 from 2 votes

Recipe by Kyle Taylor Cuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Flounder Piccata is an elegant medley of tender flounder fillets bathed in a zesty lemon-caper sauce, harmoniously blending the subtlety of the sea with bold Mediterranean flavors.

Ingredients

• 4 fillets of 4 flounder

• to taste, salt and ground black pepper

• 1/2 cup 1/2 all-purpose flour

• 4 tablespoons 4 unsalted butter

• 2 tablespoons 2 extra virgin olive oil

• 2 cloves of 2 garlic, minced

• 1/2 cup 1/2 lemon juice, freshly squeezed

• 1 tablespoon 1 lemon zest

• 1/2 cup 1/2 white or orange wine

• 1/4 cup 1/4 capers

• 2 tablespoons 2 parsley, freshly chopped

• 1/4 cup 1/4 Parmesan cheese, grated

Directions

• Season the Flounder:
  Season the flounder fillets with salt and ground black pepper. Dredge each fillet in all-purpose flour, and shake off the excess.
• Cook the Flounder:
  In a large skillet, heat 2 tablespoons of butter along with the extra virgin olive oil over medium-high heat. Once hot, add the flounder fillets and cook for about 2-3 minutes on each side, or until they are golden brown and flake easily with a fork. Transfer the fillets to a warm plate.
• Sauté the Garlic:
  Reduce the heat to medium. Add the minced garlic to the skillet, and sauté until fragrant, about 1 minute. Be careful not to let it burn.
• Deglaze and Simmer the Sauce:
  Pour in the lemon juice and white or orange wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Add the lemon zest and capers. Allow the sauce to simmer for 3-5 minutes to reduce slightly.
• Finish the Sauce:
  Stir in the remaining 2 tablespoons of butter until it’s melted and fully incorporated into the sauce.
• Combine and Garnish:
  Return the cooked flounder fillets to the skillet, spooning the sauce over them to reheat gently. Sprinkle the grated Parmesan cheese evenly over the fillets, and then garnish with the chopped parsley.
• Serve:
  Serve the flounder piccata hot, ensuring each fillet is generously covered with the sauce. Serve atop al dente angel hair noodles tossed with butter.