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Flounder Fish Fillet with Lemon Sauce

Temps & Portions
2 servings
25 minutes temps de préparation =
15 minutes préparation +
10 minutes cuisson
  • 7 1/2 ounces (240 g) flounder fish fillet
  • 2 tsp. (10 mL) PLUS 15 mL cornstarch
  • 3/4 tsp. (3 mL) salt, divided
    Windsor Pickling Salt Coarse 1.36KG
    $4.06 • Chq
  • 1 1/2 tsp. (7 mL) Knorr® Chicken Broth Mix
    Knorr Instant Stock Mix Chicken 150G
    $4.93 • Chq
  • 1/4 tsp. (1 mL) white pepper
    Renee's Gourmet Greek Yogurt Dressing Peppercorn Ranch 350ML
    $5.54 • Chq
  • 5 tsp. (5 mL) sake (Japanese rice wine)
    Unico Wine Vinegar White 500ML
    $2.43 • Chq
  • 1/2 small lemon
    Lemon Grass 2EA
    $3.68 • Chq
  • 1 small tomato, finely diced
    Tomato 1EA
    $2.15 • Chq
  • 1 small zucchini, finely diced
    Zucchini Squash 1EA
    $6.00 • Chq
  • 1 tsp. sugar
    Sugar Peas ~ 1LB
    $5.48 • Chq
  • 2 Tbsp. PLUS 125 mL water, divided
    evian® natural spring water 330 mL Bottles 6 pack
    $8.63 • Chq
  • 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.