Poached Flounder with North African Spices

This is a variation on a simpler dinner I wanted to add some more flavor to. The added flavor comes from North African spices. The broth used to poach the fish can be easily multiplied to create a wonderful soup to which you can add tomatoes, beans, green peppers, and any other veggies you would like. Serve with any green veggie and either noodles, rice, or potatoes to make a full meal. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 186 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 cloves garlic, minced, or more to taste
• 2 tablespoons chopped fresh cilantro, divided
• 4 flounder fillets
• 1 leek - trimmed, halved, and sliced, or more to taste

Recipe Instructions

Step 1

Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute.

Step 2

Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.