Fluke Milanese with Spinach

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 2 servings
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Fluke Milanese:

2 large eggs

2 cups panko, toasted

2 tablespoons grated Parmesan

Four 7- to 8-ounce skinless fluke or other flatfish fillets

Kosher salt

2 tablespoons canola oil

2 medium shallots, minced

4 tablespoons unsalted butter

1/4 cup dry vermouth

Juice of 1/2 lemon

Flaky sea salt, such as Maldon, for serving

Salsa Verde:

1 tablespoon drained capers plus 1 tablespoon caper brine

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon hot sauce

12 sprigs fresh flat-leaf parsley, coarsely chopped (stems and all)

4 stems fresh tarragon, coarsely chopped (stems and all)

2 oil-packed anchovy fillets, coarsely chopped, plus 1 tablespoon anchovy oil

1 large lemon, zested, peeled and cut into supremes (segments cut free from the pith), membranes juiced (see Cook's Note)

Kosher salt and freshly ground pepper


1 tablespoon unsalted butter

4 cups spinach leaves

Kosher salt


  1. For the fluke Milanese: Line a baking sheet with parchment. Whisk the eggs in a shallow dish. Mix together the panko and Parmesan in a separate shallow dish.
  2. Sprinkle the fluke fillets on both sides with salt, and working in batches, dip each thoroughly in the eggs and then thoroughly in the breadcrumbs. Carefully place the coated fish fillets in a single layer on the prepared baking sheet and refrigerate until ready to cook.
  3. For the salsa verde: Whisk together the capers, caper brine, olive oil, honey, hot sauce, parsley, tarragon, anchovies, anchovy oil, lemon zest, lemon supremes and juice in a medium bowl. Taste for seasoning, then set aside.
  4. Finish the fish: Heat the canola oil in a large skillet over medium heat until it starts to smoke lightly. Add the fish in a single layer and cook on the first side until golden brown, 2 to 3 minutes. Using a metal fish spatula, gently flip the fillets and cook until firm to the touch, an additional 2 to 3 minutes. Remove to a paper towel-lined plate to drain slightly. Season again with salt.
  5. Pour out all but 1 tablespoon of the oil from the fish skillet. Add the shallots and a pinch of salt and cook until they become translucent and tender, 3 to 5 minutes. Turn the heat to low and add the vermouth and 1 tablespoon butter and continue cooking, 1 to 2 minutes. Add the remaining 3 tablespoons butter and lemon juice, season with salt and stir until the butter is completely melted, about 1 minute, then remove from the heat.
  6. For the spinach: Add 1/4 cup water and 1 tablespoon butter to a medium skillet over medium-high heat. Simmer until slightly reduced and glaze-like, about 3 minutes. Add the spinach with a pinch of salt and lightly wilt, 2 to 3 minutes.
  7. Place a spoonful of the spinach on the center of each of two plates and spoon the shallot sauce around it. Place the fish on top of the spinach on an angle and top with a drizzle of shallot sauce and salsa verde. Finish with a sprinkle of flaky sea salt. 

Cook’s Note

To cut into supremes: After zesting, peel and segment the lemon with a paring knife, separating the fruit from the membranes. Work over a bowl and squeeze the empty membranes to release the juices.