1.Prepare linguine as label directs; drain and return to sauce pot. Add 2 tablespoons oil and toss.
2. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and shallot; cook 2 minutes or until fragrant, stirring frequently. Stir in wine, capers and lemon juice; cook 5 minutes. Remove from heat; whisk in butter, salt and pepper. Transfer to bowl; cover to keep warm.
3. In same large skillet, heat remaining ¼ cup oil over medium heat; add flounder and cook 4 minutes or until internal temperature reaches 145°, turning once.
4. Serve flounder topped with white wine sauce alongside linguine sprinkled with parsley; garnish with cheese and lemon wedges, if desired.
Chef Tip Make your own breaded fish by dredging the fillets in all-purpose flour, then in beaten egg, then in Italian-style bread crumbs.
- 35 g Fat
- 8 g Saturated Fat
- 125 mg Cholesterol
- 840 mg Sodium
- 54 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 28 g Protein
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Nutritional Information
- 35 g Fat
- 8 g Saturated Fat
- 125 mg Cholesterol
- 840 mg Sodium
- 54 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 28 g Protein
Directions
1.Prepare linguine as label directs; drain and return to sauce pot. Add 2 tablespoons oil and toss.
2. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and shallot; cook 2 minutes or until fragrant, stirring frequently. Stir in wine, capers and lemon juice; cook 5 minutes. Remove from heat; whisk in butter, salt and pepper. Transfer to bowl; cover to keep warm.
3. In same large skillet, heat remaining ¼ cup oil over medium heat; add flounder and cook 4 minutes or until internal temperature reaches 145°, turning once.
4. Serve flounder topped with white wine sauce alongside linguine sprinkled with parsley; garnish with cheese and lemon wedges, if desired.
Chef Tip Make your own breaded fish by dredging the fillets in all-purpose flour, then in beaten egg, then in Italian-style bread crumbs.