Flounder Francese with Toasted Almonds, Lemon and Capers

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 ounces (1/4 cup) sliced almonds
  • 4 flounder fillets, 6 to 8 ounces each
  • Salt and pepper
  • 3 large eggs
  • A splash heavy cream
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons butter, divided
  • 1/2 cup dry white wine, eyeball it - a couple of glugs
  • Handful flat-leaf parsley, finely chopped
  • 1 lemon, zested and juiced
  • 3 tablespoons capers
  • 2 cloves garlic, finely chopped
  • 1 pound triple washed spinach, tough stems removed, coarsely chopped
  • 1/4 teaspoon grated or ground nutmeg, eyeball it
Directions
  • Toast almonds over moderate heat and reserve.

  • Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.

  • Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.

  • Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.


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