Flounder with capers (Sogiolone al pompiere) from The Romagnolis' Italian Fish Cookbook: A Large Embrace and a Light Touch (page 212) by Margaret Romagnoli and G. Franco Romagnoli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on January 16, 2026

    Fantastic, and so easy! Flounder filets are so delicate, I've messed up cooking them before, but not with this recipe! The flavors are just right and let the fish shine through.

  • SalsaSister on January 15, 2026

    So easy and so good! Love capers and lemon together. This recipe asked you to rinse and drain the capers then chop together with flat leaf parsley. Never did that before, but I liked the results.

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