Flounder with Roasted Grapes

Flounder with Roasted Grapes



two pieces of flounder, about 1 lb. total

2 Tablespoons olive oil

flour, for dusting

salt, pepper

1/2 cup Prosecco, or dry white wine

1 Tablespoon butter

juice from 1/2 lemon

1 Tablespoon thyme leaves

a few clusters of seedless grapes


Roast the grapes in a parchment-lined (or Silpat-lined) cookie sheet in a 425 degree oven for about 20 minutes. I don't add any oil or salt to the pan. Just grapes. Remove from oven and set aside.


Dry the pieces of flounder with a paper towel and dredge with flour on each side. Pat the pieces to remove excess flour. Season with salt and pepper. Pour the olive oil into a skillet and place over high heat. Gently place the pieces of flounder into the hot oil a few minutes until golden on one side. Flip over gently and let it cook on the second side for a couple of minutes on high heat, just enough to brown slightly. Then pour off any excess oil, and pour in the Prosecco or white wine. It should bubble all around the fish and reduce somewhat. Lower the heat, then add the butter and thyme leaves. Pour the lemon juice over the fish, then add the grapes and swish the pan a little to warm the grapes, taking care not to break up the fish pieces. (I also had roasted some fennel pieces with the grapes and added those at this point too). Serve immediately.