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Poached Fluke in Lemon Brodo

Servings: 4

Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.


  • 2 small lemons
  • 1 Tbs. unsalted butter
  • 2 tsp. extra-virgin olive oil; more as needed
  • 1 small yellow onion, thinly sliced
  • Kosher salt
  • 3-1/2 to 4 cups homemade or store-bought fish stock
  • 2 sprigs fresh thyme
  • 1 bay leaf, preferably fresh
  • 4 6-oz. fluke, flounder, or other white fish fillets
  • Freshly ground black pepper
  • 2 Tbs. thinly sliced chives

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 75
  • Sodium (mg): 890
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 23


  • Finely zest the lemons using a rasp-style grater. Cut the top and bottom ends off the lemons, then stand each on a cut end and slice off the remaining peel to expose the flesh. (Try to remove all of the bitter white pith.) Working over a bowl, cut the lemon segments from the membranes, then cut each segment in half. Squeeze the membranes into a small bowl, and reserve the juice.
  • Heat a large, straight-sided skillet over medium heat. Add the butter, oil, onion, and 1/2 tsp. salt. Cook, stirring occasionally, until the onion just starts to soften, 2 to 3 minutes. Add the lemon zest, segments, and juice. Reduce the heat to low and cook, stirring occasionally, until the onion is very tender and the lemons are breaking down, 5 to 8 minutes. Raise the heat to medium high and add the fish stock, thyme, and bay leaf; reduce the heat to low, and simmer until fragrant, 20 to 30 minutes.
  • Season the fish with salt and pepper. Gently slide the fish into the poaching broth and cook over medium-low heat at a very gentle simmer, occasionally basting the top of the fish with the liquid, until cooked through, 5 to 8 minutes. Discard the thyme and bay leaf.
  • Using a fish spatula, divide the fish among four shallow bowls and evenly distribute the broth around the fish. Garnish each bowl with the chives and a drizzle of oil.


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Reviews (3 reviews)

  • Casio12 | 08/27/2018

    Delicious. I used flounder and a few shrimp served atop a mound of rice steamed with bay and thyme with some crusty Italian bread on the side. We cleaned our bowls. I will make this again, for sure.

  • susandiane | 01/21/2018

    Absolutely fabulous recipe. I used halibut, because we catch it. I have made it several times and have added prawns and mussels. Also made it with salmon. Your magazine is so wonderful.
    Many thanks for all the great reads.

  • littleleaflinden | 01/10/2018

    Excellent recipe - restaurant quality results. I used cod. Loved the whole magazine section on lemons, especially during these dark winter days!

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