Sautéed Flounder with Baby Root Vegetables & Brown Butter Tamarind Sauce

Sautéed Flounder with Baby Root Vegetables

& Brown Butter Tamarind Sauce

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Butter is a pretty common ingredient in many recipes, but taking the extra step to brown it adds a whole new layer of flavor to your food. The brown color comes from caramelizing the milk solids in the butter, which creates a concentrated, nutty flavor. When combined with the tartness of tamarind, it makes a lovely, balanced sauce for seared flounder.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Sautéed Flounder with Baby Root Vegetables & Brown Butter Tamarind Sauce
Title
  • 6 Baby Turnips
  • 6 oz Fingerling Potatoes
  • 1 bunch Chives
  • 1 Tbsp Almonds
  • 1 Tbsp Pistachios
  • 2 Flounder Fillets
  • 4 Tbsps Butter
  • 1 Tbsp Tamarind Concentrate
  • ¼ cup Rice Flour
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the baby turnips, then cut them in half lengthwise. Cut the potatoes in half lengthwise. Cut the chives into 1-inch-long pieces at an angle. Roughly chop the almonds and pistachios.
Roast the potatoes:
2 Roast the potatoes:
Toss the potatoes with about 1 tablespoon of olive oil and season with salt and pepper. Place the potatoes in a single layer on a sheet pan, cut-side down, and roast for 12 to 14 minutes, or until browned and tender when pierced with a fork.
Cook the turnips:
3 Cook the turnips:
Once the water is boiling, add the turnips. Cook for 4 to 6 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside.
Toast the nuts:
4 Toast the nuts:
While the vegetables cook, toast the nuts. In a dry pan, heat the almonds and pistachios on high for about 2 to 3 minutes, or until fragrant and lightly browned, stirring frequently. Transfer the nuts to a bowl and wipe out the pan. (Be careful as the almonds and pistachios can burn easily.)
Cook the flounder:
5 Cook the flounder:
Pat the flounder fillets dry with a paper towel. Season both sides with salt and pepper and coat with a very thin layer of rice flour (shaking off the excess). In a medium pan, heat a couple teaspoons of olive oil on high until hot. Cook the coated fillets for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked fillets to a paper-towel-lined plate and season with salt. Wipe out the pan.
Make the brown butter-tamraind sauce:
6 Make the brown butter-tamraind sauce:
In a small bowl, combine the tamarind concentrate and ¼ cup of water. In the same pan, used to cook the fish, melt the butter on medium heat and cook until the butter is fragrant and a deep golden brown, stirring occasionally. (The butter will bubble, then the foam will subside.) Stir in the diluted tamarind concentrate. (Be careful as this may splatter.) Remove from the heat and season with salt and pepper to taste. Add the cooked turnips; season with salt and pepper and toss to coat. To plate your dish, divide the fish, roasted potatoes and baby turnips between 2 plates. Top with a couple spoonfuls of the brown butter-tamarind sauce and garnish with the toasted almonds, pistachios, and chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the baby turnips, then cut them in half lengthwise. Cut the potatoes in half lengthwise. Cut the chives into 1-inch-long pieces at an angle. Roughly chop the almonds and pistachios.
2 Roast the potatoes:
Toss the potatoes with about 1 tablespoon of olive oil and season with salt and pepper. Place the potatoes in a single layer on a sheet pan, cut-side down, and roast for 12 to 14 minutes, or until browned and tender when pierced with a fork.
Roast the potatoes:
Cook the turnips:
3 Cook the turnips:
Once the water is boiling, add the turnips. Cook for 4 to 6 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside.
4 Toast the nuts:
While the vegetables cook, toast the nuts. In a dry pan, heat the almonds and pistachios on high for about 2 to 3 minutes, or until fragrant and lightly browned, stirring frequently. Transfer the nuts to a bowl and wipe out the pan. (Be careful as the almonds and pistachios can burn easily.)
Toast the nuts:
Cook the flounder:
5 Cook the flounder:
Pat the flounder fillets dry with a paper towel. Season both sides with salt and pepper and coat with a very thin layer of rice flour (shaking off the excess). In a medium pan, heat a couple teaspoons of olive oil on high until hot. Cook the coated fillets for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked fillets to a paper-towel-lined plate and season with salt. Wipe out the pan.
6 Make the brown butter-tamraind sauce:
In a small bowl, combine the tamarind concentrate and ¼ cup of water. In the same pan, used to cook the fish, melt the butter on medium heat and cook until the butter is fragrant and a deep golden brown, stirring occasionally. (The butter will bubble, then the foam will subside.) Stir in the diluted tamarind concentrate. (Be careful as this may splatter.) Remove from the heat and season with salt and pepper to taste. Add the cooked turnips; season with salt and pepper and toss to coat. To plate your dish, divide the fish, roasted potatoes and baby turnips between 2 plates. Top with a couple spoonfuls of the brown butter-tamarind sauce and garnish with the toasted almonds, pistachios, and chives. Enjoy!
Make the brown butter-tamraind sauce:
Browse Steps
1 of 6