Flounder Francese with Toasted Almonds, Lemon and Capers
Show: 30 Minute MealsEpisode: Sea Note
Rate This RecipeRead users' reviews (92)
- Recipe categories: Fish, Fruit, Lemon, Meat, Dairy, Nuts, Vegetables,
- recipe
- ratings & reviews(92)
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Average Rating:
Total Reviews: 92
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By law4sure_7970577
Linwood, NJ
on April 01, 2012
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Cannot figure out why this simple, quick recipe is anything less than perfect. I am not a big fish person, but this is a go to recipe.
By monettifamily_4...
Warrensburg, MO
on December 09, 2011
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Fast, easy, and incredibly delicious! I have a very picky Italian family. If it passes their standards, it's awesome!
By 74psualum
on September 27, 2011
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I made this dish tonight and was disappointed. The recipe should call for a flour dredge before the egg dip because without it, you get almost no egg adhering to the fish. Also, the sauce was too runny for my taste, although the flavor was there.
By jbazar1
on June 28, 2011
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This was the first time I made this receioe and it came out great. I combined a few steps at the end because we did not have any spinach n hand and used spaghetti instead. I would also like to say you need to coat the fish in flour before coating in egg. I'm not a fan of lots of lemon so I only used about half of a lemon. Cut the eggs from 3 to 2 depending on how many pieces you are making. I would definetly make this again.
By pattipoopidoo
Pennsylvania
on June 25, 2011
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My flounder fell apart into a mushy sloppy mess when I went to flip it. I have no idea why? I prepared exactly as instructed. It was all downhill from there....The lemon pasta was time consuming and also a flop. This all went down the garbage disposal and my husband is enroute to Wendy's as we speak. :*(
By cdmmud_4667621
bloomfield, NY
on June 21, 2011
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It was delicious, easy to prepare and pretty fast to make! The pasta accompanied the fish beautifully, which was outstanding in its lemon, wine sauce. Family loved it and will certainly make it again and again!
By johgai_5761623
chester, VA
on April 08, 2011
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Very nice tasteing fish. Prep time was a bit more that 5 min as stated. Next time I will cut down on the capers and lemon juice and zest they were q bit overpowering. But over all the family really enjoyed it
By nj4philly_11371345
cape may, NJ
on January 31, 2011
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I thought this dish was very easy to make and extremely tasty. I've never dredged fish in just egg before and wasn't quit sure what the purpose was, but followed the directions and was glad I did. I will make this dish again for sure.
By lindaj1100_9002039
CA
on December 31, 2010
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Wonderful way to prepare fish, and paired with Rachel's lemon spagetti is sensational. It took me a lot longer to prepare than 30 minutes, but worth it . I did tweak it a little and did not need the eggs; the wine oil and cream and butter and lemon still make a nice sauce
By maryts_1312438
Trinity, FL
on September 07, 2010
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Anyone who's eaten veal or Chicken "Francese" knows it's dipped in an egg batter to make the coating. Where's the flour to dredge the fish in to make the batter? This recipe was just fish cooked in scrambled eggs. Didn't taste bad but it's NOT "Francese"!!