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Broiled Flounder Puttanesca

An intense tomato sauce filled with briny olives and capers makes a great, flavor-packed accompaniment for this delicate fish.

Serves 4
360 calories per serving


> Cooking spray
> 4 (about 5 oz each) flounder fillets
> 1/4 cup pitted black olives, drained
> 1 tbsp capers, drained
> 1 (14.5 oz) can no-salt-added diced tomatoes, drained
> 1/2 tsp garlic powder
> 2 tbsp finely chopped parsley
> 8 thin slices whole wheat Italian or French bread


Preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
Arrange the flounder fillets on baking sheet and coat with cooking spray. Season with pepper. Broil 6 min., until opaque and cooked through.
Meanwhile, coarsely chop the olives and capers and add to a small pot, along with the tomatoes and garlic powder. Cook 3–4 min. on medium-high, until excess liquid evaporates, stirring often. Remove from heat.
Transfer fish to a platter and spoon sauce over it. Garnish with the parsley and serve with the bread.

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