Steamed Flounder in a Basil Cream Sauce Recipe | How to Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prep the vegetables by slicing zucchini into matchsticks, removing seeds to reduce water content.

Stack fresh basil leaves, roll them up, and slice them for easier cutting.

Cut lemons in half for juicing later.

Prepare flounder fillets on a plate for steaming.

Pour 1/4 cup of white cooking wine over each flounder fillet, using 1/2 cup total for two fillets.

Wrap the flounder fillets tightly in Saran Wrap to steam them evenly.

Boil water in a pan and place a steamer basket on top, lined with parchment paper for protection.

Steam the wrapped flounder fillets for 10-12 minutes.

After steaming, carefully remove the lid and extract the juices from the plates into a pan.

Add an additional 1/4 cup of white cooking wine and 2 cups of heavy whipping cream to the pan with the extracted juices.

Bring the cream mixture to a boil, then reduce to a simmer until it reduces by half.

In a separate pan, melt 2 tablespoons of butter and add the zucchini, cooking until slightly colored.

Season the zucchini with salt and black pepper while cooking.

Once the zucchini is cooked, place it on a paper towel to absorb excess butter.

Add the shredded basil to the reduced cream sauce and stir it in.

Squeeze a little lemon juice into the cream sauce for flavor before plating.

Plate the steamed flounder and pour the basil cream sauce over it, garnishing with additional sauce and zucchini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens