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.