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This fish dinner from chef Daisy Ryan features delicate flounder fillets gently poached in a lemon–white wine mixture. Once the fish is cooked, butter is mounted into the poaching liquid, creating a silky yet bright sauce for simmering canned butter beans.
What can you substitute for flounder?
It’s important to this dish to use a fish that has thin, quick-cooking fillets. Flounder, a type of flat fish, has a mild, sweet flavor and delicate texture. Sole or turbot, also in the flat fish family, would be great substitutes for flounder.
Notes from the Food & Wine Test Kitchen
We found that the creaminess of canned butter beans can vary by brand. We preferred Bush’s brand. If your beans are still a little chalky after simmering, continue cooking for a few additional minutes until they’re tender.
Suggested pairing
A light-bodied, citrusy white pairs perfectly with this nourishing fish main — try Terras Gauda Abadía de San Campio Albariño.
