Flounder Fish Fillet with Lemon Sauce

Time & Servings
2 servings
25 minutes ready time =
15 minutes preparation +
10 minutes cooking
Ingredients
  • 7 1/2 ounces (240 g) flounder fish fillet
  • 2 tsp. (10 mL) PLUS 15 mL cornstarch
  • 3/4 tsp. (3 mL) salt, divided
    Kirkland Sea Salt Fine Grain 850G
    $4.31 • Ea
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  • 1 1/2 tsp. (7 mL) Knorr® Chicken Broth Mix
  • 1/4 tsp. (1 mL) white pepper
    Kirkland Whole Tellicherry Peppercorns 399G
    $10.44 • Ea
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  • 5 tsp. (5 mL) sake (Japanese rice wine)
  • 1/2 small lemon
    Lemons ~ 2KG
    $9.71 • Ea
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  • 1 small tomato, finely diced
    Sweet Grape Tomatoes ~ 2LB
    $7.55 • Ea
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  • 1 small zucchini, finely diced
    Extra Fancy Zucchini ~ 2LB
    $6.47 • Ea
  • 1 tsp. sugar
    Wrigley's 5 Cobalt Sugar Free Chewing Gum Cooling Peppermint Blue (10PK) 150 Sticks
    $13.71 • Ea
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  • 2 Tbsp. PLUS 125 mL water, divided
Directions
  • Grate, zest, squeeze juice from lemon. Set aside.
  • Mix 2 mL salt with the Knorr® Chicken Broth Mix, white pepper and sake to make a marinade. Pat dry fillet with paper towel. Slice fillet into 2.5 cm pieces. Marinate for 15 minutes.
  • Dust filet pieces with 10 mL cornstarch. Pan-fry on low heat until lightly brown. Set aside. Mix remaining 15 mL cornstarch with 30 mL) with water in a small bowl to create a cornstarch solution.
  • Bring remaining 125 mL water to a boil in saucepan. Reduce heat. Add in lemon zest and juice, zucchini, tomato, remaining salt 1 mL and sugar. Bring it to a boil, then whisk in the cornstarch solution to thicken the sauce.
  • Pour sauce over fish fillet and serve.
  • Tip: Can’t find Knorr® Chicken Broth Mix? Use Knorr® Bouillon Chicken Instant Stock Mix instead.
  • Each serving of this dish is low in fat, a source of fibre, and an excellent source of vitamin C.