Flounder with Tomato, Olive and Parsley Salad

By Dixie Elliott

Flounder with Tomato, Olive and Parsley Salad
Flounder with Tomato, Olive and Parsley Salad recipe, brought to you by MiNDFOOD.

Best cooked whole, flounder is delicate and subtle in flavour and needs little enhancement other than a sprinkling of chopped parsley, tomatoes and a little butter.

Serves 4

5 tomatoes, halved

½ cup pitted green olives, sliced

1 cup flat leaf parsley leaves

salt and pepper

4 whole flounders

½ cup plain flour 
¼ cup olive oil

40g butter

extra virgin olive oil, to serve

2 lemons, halved

1 Remove seeds from tomatoes and dice. 
Place into a bowl. Add olives and parsley. Season with salt and pepper.

2 Lightly coat flounder with flour. Heat 
1 tbsp oil and half the butter in a large 
non-stick frying pan over medium heat. When butter is sizzling, add a flounder to pan. Cook for 2 minutes. Turn and cook for a further 2 minutes or until cooked through. Transfer to a tray and cover to keep warm. Cook remaining flounder, adding more oil and butter as required.

3 Place a flounder onto each serving plate. Top with salad. Drizzle each dish with extra virgin olive oil and the juice of half a lemon.


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