I have made this numerous times and it is always a hit. Typically I use tilapia. As others have noted, if you want crispier fish (as my husband prefers) remove the filets before adding the wine/lemon juice/capers then wait until services to pour the sauce over. I also do not wipe the pan before cooking the spinach. Quick, easy, delicious, healthy.
Absolutely delicious!!!What i did different: Used 3 fillets of Alaskan Cod instead of the flounder & didn't wipe the pan before wilting my spinach. Also, I sauteed some hatch chilies along side my spinach - the flavor was remarkable.Hubby loved it and just gobbled it all up! also ill make more spinach next time and he complained that i didn't make enough spinach and that it was out of this world delicious...super happy!!
This is very quick but delicious recipe. I did double the sauce. A definite do again!
I have made the tilapia piccata recipe from Cooking Light for several years, and this recipe just doesn't hold up to that one. Something about putting the liquids in the pan with the fish makes the fish soggy, which just isn't the best texture. The flavors were fine but I will go back to the tilapia piccata recipe using flounder or cod in the future.
It does have potential, but needs work. 1) not enough oil to cook the fish. 2) Must take fish out of pan while making sauce or your fish will get soggy and fall apart 3) Not enough sauce for 4 people 5) a bit too lemon and needs something else (garlic perhpas?). The spinach was good - although I did not wipe out the pan so that I could soak up any left over good bits in the bottom of the pan. I will try this agian with some modifications as it did come together fast and the combo of the rice, spinach and fish could be very good. I DID make slight modifications, but nothing that would significantly alter the recipe: Used Jasmine rice and cooked it in a rice cooker and added some chives to the sauce after tasting it.
Super easy, quick ad very tasty meal. I would take the fish out next time before making the sauce. I used tilapia and it worked great. I will definitely make more spinach next time also. I am adding this to my monthly menu rotation.
This is a lovely recipe. I used cod instead of flounder, and separated it after cooking, before making the sauce, to keep it crisp. Healthy, quick, delicious. What more could I ask for a recipe?
Simple and delicious , especially for a weekday meal. May substitute any other fish. Would serve to company.
Surprisingly simple and tasty! Took minutes to make after the initial prep!
This is so yummy! I made it the first time as written and it was good, but the second time I took the fish out before I made the sauce. Crispy fish, buttery lemon sauce...yum! And the boyfriend likes - Score!!!
Super easy and tasty. I think start to finish was less than 30 minutes, too! I used Uncle Ben's wild rice to be ready in 90 seconds and that worked great for us. I used frozen flounder fillets and think they worked just fine.
Awesome! You'll instantly become the greatest chef in your household!!!
Made this with tilapia as flounder is not available, and made my own brown rice. The beauty of this recipe is its simplicity and the fact that it's a full meal. Great when you don't have much time to play in the kitchen but still want a nice dinner.
Great recipe! We served it with jasmine rice instead of the boil in a bag and I sauteed some onion and then garlic before wilting the spinach. Made this recipe for two by reducing the the amount of fish in half but only slightly reducing the other ingredients. Then you have enough sauce to mix into your rice! Yum! (I may try it with whole wheat pasta instead of rice next time.)
I was amazed at how great this dish tasted. I added saffron to multigrain brown rice. Other then that, I followed the recipe exactly. I think any other changes would change the total taste of this dish. Wonderful, wonderful!I would serve it to company without hesitation.
I really liked this recipe! I used frozen, thawed tilapia filets instead of flounder and was out of white wine so I used low sodium chicken broth instead. I needed to cook my fish a little bit longer because of the thickness, but this was a delicious way to get fish into our weekly meal rotation.
The flavors were fantastic. I used tilapia and only half the butter called for and prepared brown rice to accompany. Would definitely serve this to guests and will be making this again for us real soon. We felt the wine, lemon juice and capers were an excellent blend of flavors.
Excellent fish. Made to recipe except removed the tilapia from the pan when done & then made the sauce. This is a dinner that really called out for color; we served with simply-dressed tomato salad. Very good.
The flavor was ok, but after I added the wine to the pan the crispy coating on the fish got all mushy.
Very good. Used tilapia. Really nice flavor.
the idea is good, but my flounder turned out soft and mushy...I think if the temperature was higher, the fish would get crispy. Mmight try it one more time.
I served it tonight and my husband said it was a keeper. I will definitely fix it again
I thought that this dish was very good except that my fish fell apart and didn't make for a very good presentation. I think that I cooked the fish too long for it to break apart. I followed the recipe exactly as shown and it was very easy. I served it with brown rice and tartar sauce on the side (for the picky kids). Will definitely make again!
Turned out pretty well. I think I needed a bigger skillet. Was not able to find 4 6 oz. filets (only could find sole) and so had 7 filets, was difficult to cook all of them in the sauce and so many of them broke. I did buy a fish spatula which has helped with turning fish. Rice needs something. I think I will add garlic, onion and salt to the recipe next time.
One of those much sought after recipes that is wonderful enough to serve to company, but easy enough to make for yourself after a long day at work. Delicious!