Buttery Yellowtail Flounder with Capers and Lemon Potatoes
Ingredients
Portions
4
Units
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500
g
baby potatoes
6
yellowtail flounder fillets
100
g
butter
2
anchovy fillets
2
tbsp
capers
6
green olives
lemon juice
parsley
No items found.
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500
g
baby potatoes
17.50
oz
baby potatoes
6
yellowtail flounder fillets
yellowtail flounder fillets
100
g
butter
3.50
oz
butter
2
anchovy fillets
anchovy fillets
2
tbsp
capers
capers
6
green olives
green olives
lemon juice
lemon juice
parsley
parsley
No items found.
No items found.
No items found.
Directions
- Place the baby potatoes in a large pan of water, bring to the boil, and cook until the potatoes are tender
- Meanwhile, season the fish with a little salt
- Heat 30 g of butter in a large frying pan, add the anchovy fillets, and sauté on medium heat for a couple of minutes until the anchovies dissolve
- Hold the flounder fillets with your fingers and dip both sides into the buttery mixture, placing each fillet skin-side down into the pan
- Add capers, chopped olives, half the lemon juice, butter, and parsley
- Cook on medium heat for 2 to 3 minutes until the fish is cooked through
- Remove the flounder fillets and set aside
- Remove from the heat and pour the butter over the fish and potatoes together with the remaining lemon juice. Garnish with grated lemon peel
