Poached Flounder with Summer Vegetables
This delicate, yet flavorful one-dish meal combines summer’s beautiful colors and tastes.
Makes
Serving size
Ingredients
½ cup sugar snap or snow peas, raw
2 ears sweet corn
1 small fennel bulb, sliced thinly
5 sprigs dill or chervil
1 cup water
1 large (12 ounces) flounder fillet
2 medium tomatoes
1 tablespoon olive oil
Pinch of pepper
Pinch of salt (optional)
Instructions
- Cut the sugar snap peas in half on a diagonal.
- Slice the bottom of the corn off the cob and stand on the flat bottom. Slice the kernels off the ear of corn.
- Remove the fennel fronds, dill and or other herb leaves from their stems. Chop coarsely.
- Heat the water in a small skillet. When the water begins to simmer (gentle rather than vigorous boil), add the fillets, corn and vegetables in the pan.
- Poach for about 6 minutes, or until fish is opaque and flaky. Adjust heat as necessary to ensure the water is not boiling vigorously (or the fish may break apart).
- Add the olive oil and season the broth with pepper and salt, if desired.
- Serve in shallow bowls. Ladle broth with vegetables on top of the fillets and enjoy!
Cooking Tip
When slicing kernels of ears of corn, stand the corn in the middle of a wide mixing bowls so the kernels gather into the bowl and don’t fly off the cutting board.
In this recipe, you can use other types of fish as well. Great choices are trout, cod, and even tilapia. Frozen fish fillets can be used as substitutes too but remember to thaw them first.
Recipe contributed by FamilyCook Productions
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