Pan-Seared Flounder with Za'atar Roasted Vegetables
This elegant pan-seared flounder features delicate fish fillets cooked to perfection and served over a colorful medley of za'atar-roasted carrots, caramelized cipollini onions, and crisp spring vegetables. The dish is by a creamy sumac yogurt sauce that adds Middle Eastern flair with its tangy, lemony notes. The za'atar seasoning ties everything together with its herbaceous blend of thyme, sesame, and sumac. Perfect for a sophisticated weeknight dinner or entertaining guests, this recipe showcases how simple techniques can create restaurant-quality results at home.
Ingredients
- 1 cup full-fat greek yogurt
- 2 teaspoons sumaclemon zest1:2middle-eastern
for tangy flavor
- 1 teaspoon olive oil
- salt and pepper
- 6 carrots
- 2 teaspoons za'atar, divideddried thyme + sesame seeds1:1middle-eastern
mix 1 tsp thyme with 1/2 tsp sesame
- 2 tablespoons vegetable oil, divided
- 8 cipollini onions, halvedpearl onions1:1allium
similar size and sweetness
- 4 6-ounce flounder filetssole1:1fish
similar delicate white fish
- 1 tablespoons flour
- 1 bundle asparagus, trimmed and blanched
- 2 cups sugar snap peas, blanched
Instructions
- 1
Preheat oven to 375 degrees
- 2
Combine yogurt, sumac, and olive oil with salt and pepper and set aside
- 3
Trim and peel carrots and toss with za'atar and vegetable oil
- 4
Place carrots on baking sheet and roast for 10 to 12 minutes
- 5
Sear onions cut-side down in ovenproof sauté pan over medium-high heat until browning
- 6
Flip onions and transfer pan to oven for 8 minutes
- 7
Remove vegetables from oven and set aside to cool
- 8
Season flounder with salt and pepper and dust with flour
- 9
Sear flounder over high heat for 2 minutes
- 10
Flip filets and reduce heat to medium-low and cook another 2 to 3 minutes
- 11
Combine all vegetables with remaining za'atar and vegetable oil in large sauté pan over medium heat
- 12
Season vegetables with salt and pepper and cook until warmed through
- 13
Place yogurt on plate and drag spoon through to spread
- 14
Add vegetables in center of plate and place flounder on top
Tips
Dust flounder with flour before searing to prevent sticking and achieve a golden crust.
Taste za'atar blend before adding salt since some blends already contain salt.
Blanch asparagus and snap peas ahead of time for quicker final assembly.
Good to Know
Store leftovers in refrigerator for up to 2 days. Fish is best eaten fresh.
Roast vegetables up to 1 day ahead. Reheat gently before serving.
Serve immediately while fish is hot and vegetables are warm.
Common Mistakes
Don't overcook flounder to avoid dry, rubbery texture
Taste za'atar blend before seasoning to avoid over-salting
Substitutions
similar delicate white fish
similar size and sweetness
mix 1 tsp thyme with 1/2 tsp sesame
FAQ
Can I use frozen flounder?
Yes, thaw completely and pat dry before seasoning and flouring to remove excess moisture.
What if I don't have za'atar?
Mix dried thyme, sesame seeds, and a pinch of sumac or lemon zest for a similar flavor profile.
How long will leftovers keep?
Fish is best eaten fresh but leftovers will keep refrigerated for up to 2 days. Reheat gently.