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Flounder With Parsley And Caper Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
382
FAT
33%
CHOL
56%
SOD
74%

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Ingredients for 6 servings

3 tablespoons dry sherry

3 tablespoons extra-virgin olive oil

3 tablespoons capers rinsed and chopped

2 quarts water

1 onion, peeled and halved

Parsley & Caper Sauce

1 celery stalk

Flounder & Poaching Liquid

1 carrot scrubbed and halved

1 tablespoon fine dry unseasoned breadcrumbs

1/3 cup chopped fresh parsley

1 bay leaf

2 teaspoons salt

5-6 black peppercorns

6 flounder fillets (1 1/2 pounds total)

1 1/2 tablespoons lemon juice

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