Sautéed Flounder With Green Beans and Potatoes Recipe (2024)

Instead of flounder, I used arctic cod fillets. The beans & potatoes were terrific (and I've found them good with many other main dishes.)

I was just wondering why, in preparation, step two is not step one..... how long does the fish sit for everything else to be ready.

Remember the Canadian rule for cooking fish: 10 minutes per inch of thickness. This recipe, as written, will result if fish that is way over done. One or two minutes per side should suffice.

This was tasty and my family liked it. Used petrale sole instead of flounder. It didn't look as pretty and golden as in the photo, maybe because of my cast iron pan? Or could use a light dusting of flour. The sauce gribiche was too mustardy for my taste--I'll use less next time. And it was way too much sauce for the amount of fish. This might sound oddball, but I added the extra sauce to a homemade ranch dressing recipe, and it was delicious!

For one: 4 oz. Trout floured. Boil egg and in same water, Cook 2 inch pc. Gold potato 10 minutes, add cut green beans, 5 minutes, drain. Brown veg in wiped skillet with 1 T. Butter, shallot, quartered baby bok choy. Sauce, halved: do first. Added aleppo pepper, T. Mayo, 1/2 t. Penzeys Bangkok seasoning, to fix bland flavor. Really good! Getting to 3/4 plate of veg and more fish!

The gribiche sauce as written turned my fresh sole, garden potatoes and green beans into a very tasty meal. The leftover sauce will be used tomorrow to dress asparagus or maybe a dipping sauce for artichokes. Many options.

Excellent and quite easy. Use best quality fish possible.

This is delicious, but the cook time is misleading—who has boiled fingerlings, trimmed and blanched green beans, and hard boiled eggs already sitting around? More like 45 minutes, but worth it nonetheless.

I used this recipe for the veg only. I cooked the fingerling potatoes & green beans with the gribiche sauce.

I used sole, french green beans, small white potatoes (quartered) and crunchy gherkins (Hengstenberg brand) instead of cornichons. (sounds so exotic but all ingredients came from my local Howard Edward Butt Sr.....H-E-B grocery store). With the sauce gribiche it was soooo good, quick and easy.

I used trout instead of flounder but otherwise followed the recipe. Wonderful! I thought the sauce was great and would definitely include the cornichons and capers. The fish and vegetables are very lightly seasoned, so they can take a strong sauce.

Remember the Canadian rule for cooking fish: 10 minutes per inch of thickness. This recipe, as written, will result if fish that is way over done. One or two minutes per side should suffice.

This recipe makes a full, nutritious meal. It is quick and easy, very tasty even without the sauce (which I omitted, as my husband is not a fan of capers and cornichons). Highly recommended.

Of course, 15 min cooking time is ridiculous, because it leaves out the 15 min it takes to cook the potatoes and the time that goes into the green bean prep, too. "Saved" time by doing the fish and potato/green bean steps at the same time. It's a good dish. The sauce really makes it. Agree with the suggestion to add cornichons only to taste. Left out the hard boiled eggs, too. Felt like a move toward potato salad -- not the vibe I was looking for. We'll have this again.

The green beans and potatoes were delicious, as was the flounder. The sauce, however, was a huge failure. No one in my family cared for it. I'm so thankful I served it on the side. I thought it was utterly horrid, and followed the recipe precisely. It tastes like it belongs in really bad potato salad....

The star is the sauce and the potato-green bean side. (I made them with some roasted cod). I'd recommend that you taste the sauce gribiche before adding the cornichons, because it's already piquant and zesty with the vinegar and capers. Minor point: the potatoes in the picture get the chopped parsley, which is designated above for the sauce. My sauce did not look like tartar sauce, but more like a thick vinaigrette, which was a perfect consistency for saucing everything.

This Gribiche sauce is similar to a Nicoise dressing. In fact, the ingredients are similar to a Salad Nicoise (potato, capers, egg, green beans) but without the tuna, olives and anchovies. It sounds good and making it tonight with cod...

The sauce in the picture doesn't seem like the sauce Gribiche as described. Looks like tartar sauce?