Spaghetti With Flounder, Garlic and Parsley


Geoffrey Zakarian

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This flounder dish is perfect for an autumn dinner. Flounder is easy to digest and offers a good source of protein, plus spaghetti is gentle on your gut—and cooked in a garlic and parsley sauce, it’s also totally delicious.

Yield: 4 servings


  • 12 ounces dried spaghetti

  • 4 each 4-ounce flounder filets

  • 2/3 cup white wine

  • ½-cup extra virgin olive oil

  • 4 each garlic cloves, thinly sliced

  • 2/3 cup parsley, washed and finely chopped

  • 2 tablespoon butter

  • Fresh cracked pepper

  • Kosher salt

Method of Preparation:

1For the pasta, place one portion of spaghetti into a pasta cooker (pot with colander). 

2In a large straight-sided sauté pan, heat the garlic and olive oil over medium heat until garlic is soft but not dark. Add the white wine and bring to a boil, then add a crack of black pepper. Add the flounder to the pan and cover. Turn the fish once one side is cooked. 

3Add the parsley to the pan and bring to a simmer. Reduce the liquid down until it is almost glaze consistency. Once the liquid is almost a glaze and the fish is cooked, remove fish and set aside. Flake the fish with your tongs into large pieces. Season the sauce with salt and pepper and set aside until the pasta is finished. 

4. Remove pasta from the pot 3 minutes before cooking instructions advise, and add it to the pan with the sauce. Heat the sauce and the pasta together, coating the glaze around the pasta. Add pasta water as needed to finish the pasta. Toss in the fish and butter, and stir until emulsified. Serve immediately.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Aug 22, 2016

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