Poached Flounder Over Couscous & Vegetables

I am very fortunate to live on an island and have friends that fish regularly that like to share the fruits of their labor. This time I received beautiful , fresh flounder that I poached in white wine with fresh herbs.


  • 2 lbs. flounder fillets
  • 2 1/2 cups dry white wine (I used Chardonnay)
  • 1 lemon
  • 1 cup fresh mixed herbs (parsley, thyme, rosemary, marjoram)
  • 1/2 cup vegetable stock
  • 1 Tbsp. kosher salt
  • 1 tsp. fresh cracked pepper
  • 4 Tbsp. sun-dried tomato bacon butter (recipe for this compound butter can be found on my blog)
  • 1 bag fresh baby spinach
  • 6 large cloves garlic (crushed)
  • 3 Tbsp. bacon grease
  • 1 medium zucchini
  • 1 medium yellow squash


  • Place the wine, stock and 3 cloves of crushed garlic in a small sauce pan, cover with a lid and bring to a simmer.
  • Place flounder in a stainless steel poacher (if you don’t have one you can use a deep baking dish or roasting pan with a fitted lid).
  • Season the fish with salt & pepper, cut the lemon into wedges and squeeze the juice over the fish and leave the wedges in the poacher. Add chopped herbs and compound butter.
  • Carefully pour the simmering liquid over the fish. Place the lid on the poacher with a lid and bake at 350 degrees for 10 minutes.
  • While the fish is poaching prepare the couscous according to the directions on the box (should take about 5 minutes).
  • Place chopped zucchini, yellow squash, remaining chopped garlic and bacon grease in a large flying pan and cook over medium heat until fork tender.
  • Add the baby spinach to the pan, cover with a lid and turn off the heat. Stir occasionally as the spinach wilts.


  • Place couscous in the center of the plate.
  • Top with mixed veggies.
  • Add the fish on top or on the side.

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