Recipe Index

Ingredients

• 1 whole flounder
• 10.6 oz Manila clams
• 2 cloves garlic
• 1/3 cup white wine
• A little peas
• Salt
• Black pepper
• Olive oil
• Thyme
• Italian parsley
• Lemon zest

Method

1. Mince the garlic, then separate the Italian parsley stems from the leaves and mince the leaves on their own.
2. Pat the cleaned flounder dry with a paper towel so its skin will fry instead of steam.
3. Rub the fish with salt and a film of olive oil, lay sprigs of thyme over it and let it marinate briefly.
4. Fry the marinated flounder in a preheated pan with a little olive oil, starting over medium heat and easing down to low, until the flesh is opaque and the skin crisp.
5. For the clam sauce, warm olive oil in a second preheated pan and fry the minced garlic over low heat until it turns translucent.
6. Add the clams, parsley stems and white wine, cover the pan and boil over medium heat until the shells pop open.
7. Drop in the peas and boil the sauce about 3 minutes more, adding a little salt and black pepper if it tastes flat.
8. Set the fried flounder on a plate, spoon the clam sauce over it and finish with a thread of olive oil, the minced parsley leaves and lemon zest.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data