Jul 14 2026
Restaurants›The Metro Wine Bar & Bistro›Filet Of Flounder Recipe

Filet Of Flounder Recipe

Inspired by The Metro Wine Bar & Bistro
Time45m
Serves4

CANNELLINI BEAN, POTATO, KALE, TOMATO, CARROT, CITRUS BUTTER ONION, CELERY & HERBS, WITH GRILLED BREAD

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Ingredients

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Seafood

Beans & Vegetables

Herbs & Spices

Butter Sauce

Grilled Bread

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the potato, kale, tomato, carrot, onion, and celery into bite-sized pieces.

  2. 2

    Soak the Beans

    If using dried cannellini beans, soak them overnight or for at least 8 hours. If using canned, rinse and drain.

Cooking

  1. 3

    Cook the Potatoes and Beans

    In a large pot, bring water to a boil. Add the chopped potatoes and cook for 10 minutes. Then add the drained cannellini beans and cook for another 10 minutes until both are tender.

  2. 4

    Sauté the Vegetables

    In a skillet, heat some oil over medium heat. Add the onion and celery, sautéing until soft. Then add the carrot and cook for another 5 minutes. Finally, stir in the kale and cook until wilted.

  3. 5

    Combine Ingredients

    Once the beans and potatoes are tender, add them to the sautéed vegetable mixture. Stir in the fresh herbs and season with salt and pepper to taste.

  4. 6

    Cook the Flounder

    In a separate pan, melt the butter over medium heat. Add the flounder fillets and cook for about 3-4 minutes on each side until they are golden brown and cooked through. Add citrus zest during the last minute of cooking.

  5. 7

    Grill the Bread

    Grill the bread slices until toasted and golden brown.

Serving

  1. 8

    Plate the Dish

    On each plate, layer the bean and vegetable mixture, place a flounder fillet on top, drizzle with citrus butter, and serve with grilled bread on the side.

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