Flounder with Almond Brown Butter and Swiss Chard

Flounder with Almond Brown Butter and Swiss Chard
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons EVOO
  • 1 bunch swiss chard, leaves and stems chopped separately
  • 2 cloves garlic, chopped
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 3 tablespoons butter
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon, cut into 6 wedges
  • 4 flounder fillets (6 oz. each), patted dry


In a large nonstick skillet, heat 1 1/2 tbsp. EVOO over medium heat. Add the swiss chard stems; cook until just softened, 5 minutes. Stir in the garlic, chard leaves and vinegar; season with salt and pepper. Cook, stirring often, until the leaves are just wilted, 3 to 4 minutes. Transfer to a bowl and cover loosely. Wipe the skillet clean.

In a small saucepan, melt the butter over medium heat and cook, swirling often, until browned, 5 minutes. Remove from the heat and carefully stir in the almonds, parsley, the juice of 2 lemon wedges and a pinch salt.

In the reserved skillet, heat the remaining 2 tbsp. EVOO over medium-high heat. Season the flounder, add to the pan and cook, turning once, until light golden, 6 to 8 minutes.

Spoon the almond brown butter over the fish. Serve with the chard and remaining lemon wedges.