The Mediterranean Dish · by Mark Beahm
Stuffed Flounder with Tomatoes, Roasted Red Peppers, and Olives
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 44%
CARBS 5G10% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 9G39% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate flounder fillets stuffed with tomatoes, roasted peppers, and olives, then braised in white wine and saffron. Elegant and restaurant-quality.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 large or 2 small shallots, (diced)
- 3/4 cup grape tomatoes, (quartered)
- 1/2 cup roasted red peppers, (chopped)
- 1/4 cup pitted Castelvetrano olives, (roughly chopped)
- 1 tablespoon chopped fresh dill, (plus extra for serving)
- Kosher salt
- Freshly ground black pepper
- 4 flounder fillets ((about 1 1/2 pounds))
- 1/4 cup chicken stock
- 1/4 cup white wine
- 2 cloves garlic, (minced)
- Saffron threads
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 44%
CARBS 5G10% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 9G39% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1080mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 45mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.