Rating: 4 stars
1 Ratings
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This is a variation on a simpler dinner I wanted to add some more flavor to. The added flavor comes from North African spices. The broth used to poach the fish can be easily multiplied to create a wonderful soup to which you can add tomatoes, beans, green peppers, and any other veggies you would like. Serve with any green veggie and either noodles, rice, or potatoes to make a full meal. Enjoy!


Recipe Summary

15 mins
10 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute.

  • Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.

Cook's Notes:

You can use another type of white fish instead of flounder.

Substitute dried cilantro for the fresh cilantro if desired.

Use vegetable broth if preferred.

Nutrition Facts

186 calories; protein 21.9g; carbohydrates 4.8g; fat 8.5g; cholesterol 55mg; sodium 417.1mg. Full Nutrition