Flounder with Grapes, Raisins & Marsala Wine

The inspiration for this recipe came from South African cuisine, where they tent to marry fish with fruit a lot. The sweetness of the fruit is offset by sharpness of the balsamic vinegar. This is a really light, well-balanced dish, which tastes particularly fine when served with an arugula salad.

Flounder with Grapes 1

Note: Alternative fish for this dish - salmon, sea bass, turbot

Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes


  • 4 flounder fillets (about 6oz each)
  • salt and freshly ground pepper
  • juice of 1/2 lemon
  • 1 Tbsp. butter
  • 1/2 golden raisins
  • 3/4 cup seedless grapes, sliced in half
  • 2 Tbsp. freshly chopped parsley
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup marsala wine
  • fresh thyme 


Preheat the oven to 400F. Arrange the fish in a shallow baking dish, sprinkle with salt, pepper, and lemon juice and dot with butter.

In a bowl, stir together the golden raisins, grapes, parsley, balsamic vinegar, and marsala wine. Spoon a quarter of this mixture over each fillet and bake in the over for 15-20 minutes. Sprinkle with thyme and serve.

Flounder with Grapes 3


Rosa's Yummy Yums said...
July 28, 2013 at 5:08 AM  

A beautiful dish and combination! Really mouthwatering.



La Table De Nana said...
July 28, 2013 at 9:24 AM  

I actually really enjoy fish and fruit..some scallops with champagne grapes etc..this dish:)

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