Ingredients
- 3 cups olive oil
- 1 1/2 to 2 pounds flounder fillets
- Kosher salt
- Freshly ground black pepper
- 2 lemons, thinly sliced
- 1 small bunch fresh parsley, thoroughly dried
Directions
Preheat the oven to 350 degrees F.
In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.
















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By Quasidandy
Colorado Springs
on August 13, 2011
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I cannot believe that this is a complete recipe. 3 cups of olive oil?? This would complete drown anything in a skillet ... I only used just under one cup of oil, and attempted the recipe. The result was an oily mound of mush with the consistency ( and possibly flavor of drywall mud. There is something very, very wrong here.
By justindunham
on July 29, 2011
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Wonderful recipe. I used turbot instead of flounder - the point is to pick a fish that can stand up to being poached in this way. We used normal olive oil instead of extra virgin, still pretty great!
By lovelyginger215...
brooklyn, NY
on September 27, 2009
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This recipe was very simple delicous and juicy. We all loved it
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