Baked Chatham Harvesters Summer Flounder with Garlic Scape Pesto
- Shareen Davis, Chatham Harvesters
- Jun 19
- 5 min read
Updated: Jun 20
We’re on the cusp of the summer solstice, when an abundance of local foods begins to fill farmers markets across Cape Cod. This time of year, the sense of community is at its strongest. Neighbors gather not only to shop, but to connect, with local farmers, fishermen, artisans, and one another.
As I strolled through the Chatham Farmers Market, where Chatham Harvesters proudly offers some of the finest, freshest seafood available on Cape Cod, I was reminded of just how special this season is. Our commitment has always been simple: bring locally harvested, sustainably sourced seafood directly from our waters to our community. Every fish we sell reflects the hard work of local fishermen and our dedication to quality, freshness, and responsible stewardship of the ocean.
While making my way through the market, I happened upon a friend waiting in line at the Cape Abilities booth. For those unfamiliar with the organization, Cape Abilities is a nonprofit dedicated to empowering individuals with disabilities through housing, vocational training, therapeutic programs, and employment opportunities across Cape Cod. Through social enterprises such as Cape Abilities Farm in Dennis and Cape Abilities Thrift in West Yarmouth, the organization provides meaningful job training and inclusive employment experiences that strengthen our community.
My friend Jean volunteers with Cape Abilities and was shopping for her vegetables for the week. We exchanged greetings and admired the colorful display of fresh asparagus, pea shoots, fiddleheads, and other seasonal offerings. As we stood there taking in the bounty, Jean smiled and said, “Isn’t it great not having to go to the grocery store this time of year?”
Her comment perfectly captured the beauty of summer on Cape Cod. Within a few steps, you can gather everything needed for a memorable meal: freshly harvested vegetables from local farms, artisan breads, handcrafted products, and seafood caught just miles from shore. It’s a direct connection to the people who produce our food and the place we call home.
At Chatham Harvesters, we are proud to be part of that tradition. Whether it’s wild-caught summer flounder, black seabass, tuna, scallops, or shellfish landed by local fishermen, our focus remains on providing seafood of exceptional quality while supporting the coastal communities that depend on healthy oceans and sustainable fisheries.
Markets like these remind us that local food is about more than freshness. It’s about relationships, trust, and supporting one another. As we welcome the longest days of the year, there is no better time to celebrate the incredible abundance that Cape Cod has to offer, from the farm fields to the fishing grounds, and from the dedicated organizations like Cape Abilities to the hardworking fishermen who bring the day's catch to our tables.
Jean’s observation stayed with me as I continued through the market. In a season when the land and sea are both at their peak, there is something deeply satisfying about building a meal entirely from local ingredients.
That evening’s menu practically wrote itself. Fresh summer flounder from Chatham Harvesters would serve as the centerpiece, paired with a vibrant garlic scape pesto made from my own early summer’s harvests. The pesto's mild garlic flavor and bright green freshness perfectly complement the delicate sweetness of flounder without overpowering it.
Alongside the fish, I sautéed fiddleheads and asparagus, lightly cooked in olive oil to preserve their crisp texture and earthy flavors. These spring delicacies, available for only a brief window each year, embody the fleeting nature of the season and remind us to savor what is available right now.
To round out the plate, local mini potatoes roasted until crispy and tender would provide a hearty foundation. Tossed with fresh herbs and a touch of sea salt, they offer a simple yet flavorful accompaniment that allows the freshness of every ingredient to shine.
It's a meal that tells the story of Cape Cod in June, a story of fishermen returning to harbor
with the day's catch, farmers harvesting the first vegetables of the season, and neighbors gathering at markets to support one another. Every ingredient has a face, a place, and a purpose.
At Chatham Harvesters, we believe that exceptional seafood deserves exceptional company on the plate. Summer flounder, known for its delicate texture and sweet, clean flavor, is at its best when paired with the freshest seasonal produce. Together, they create a meal that celebrates not only the abundance of the season but also the remarkable network of local growers, harvesters, and community organizations that make Cape Cod such a special place to live and eat.
As the summer solstice approaches and daylight stretches into the evening, there may be no better way to celebrate than by gathering around the table with family and friends, sharing a meal sourced from the fields, waters, and markets that surround us.
Baked Chatham Harvesters Summer Flounder with Garlic Scape Pesto
Served with Roasted Potatoes, Asparagus & Sautéed Fiddleheads
Serves 2
Ingredients
For the Flounder
1/2 pound of Chatham Harvesters summer flounder fillets
1 tbsp olive oil
Salt and freshly ground black pepper
Lemon wedges, for serving
Garlic Scape Pesto
4 garlic scapes, chopped (about ½ cup)
1 cup packed baby spinach or parsley
¼ cup toasted walnuts or pine nuts
¼ cup grated Parmesan cheese
Juice of ½ lemon
⅓ cup extra virgin olive oil
Salt and pepper to taste
Roasted Potatoes & Asparagus
12 oz baby potatoes, halved
8 oz asparagus, trimmed
2 tbsp olive oil
Salt and pepper
1 tsp chopped fresh thyme (optional)
Sautéed Fiddleheads
8 oz fiddleheads, cleaned thoroughly
1 tbsp butter
1 tsp olive oil
Pinch of salt
Squeeze of lemon
Directions
1. Roast the Potatoes
Preheat oven to 425°F.
Toss potatoes with 1 tbsp olive oil, salt, pepper, and thyme.
Spread on a sheet pan and roast for 20 minutes.
2. Make the Garlic Scape Pesto
Combine garlic scapes, spinach or parsley, nuts, Parmesan, and lemon juice in a food processor.
Pulse until finely chopped.
With the machine running, slowly drizzle in olive oil until smooth.
Season with salt and pepper. Set aside.
3. Add Asparagus and Fish
After potatoes have roasted for 20 minutes, add the asparagus to the pan and toss with the remaining olive oil.
Place flounder fillets on a lightly oiled baking dish or sheet pan.
Season fish with salt and pepper.
Spread 1–2 tablespoons pesto over each fillet.
Bake fish alongside vegetables for 10–12 minutes, until the fish flakes easily.
4. Prepare the Fiddleheads
Fiddleheads should always be cooked before eating.
Bring a pot of salted water to a boil.
Boil fiddleheads for 10 minutes, then drain.
Heat butter and olive oil in a skillet over medium heat.
Sauté fiddleheads for 3–4 minutes until lightly browned.
Season with salt and a squeeze of lemon.
5. Serve
Divide roasted potatoes, asparagus, and fiddleheads between two plates. Top with baked summer flounder and garnish with extra pesto and lemon wedges.
Alternative Classic Basil Pesto
(If garlic scapes are unavailable)
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
¼ cup toasted pine nuts or walnuts
⅓ cup grated Parmesan cheese
Juice of ½ lemon
⅓–½ cup extra virgin olive oil
Salt and pepper to taste
Directions
Combine basil, garlic, nuts, Parmesan, and lemon juice in a food processor.
Pulse until finely chopped.
Slowly add olive oil until smooth.
Season with salt and pepper.
Optional Cape Cod Twist
For a brighter, coastal flavor that pairs especially well with Chatham Harvesters summer flounder, add:
1 tbsp chopped fresh parsley
1 tsp lemon zest
A few leaves of fresh mint
This lighter pesto complements the delicate sweetness of summer flounder without overpowering it.
As a quick note: Along with Chatham Farmers Market on Tuesday, we're at Falmouth Farmers Market on Thursday, Union Square in Somerville on Saturday, Mashpee Farmers Market on Sunday, and Truro Farmers Market on Monday. Stop by, grab some fish, and say hi!
Shareen Davis is the creator of the cooperative’s recipe blog. A passionate seafood enthusiast with deep generational roots in Chatham’s fishing community, she combines her love of local seafood with storytelling, bringing fresh recipes and the stories behind the catch to life.
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