Servings: 6 Servings
Calories: 218kcal
Equipment
- oven
Ingredients
- 6 flounder or sole fillets 1 3/4 pounds total
- 1 cup all-purpose flour
- 2 extra-large eggs
- Kosher salt and freshly ground black pepper
- Unsalted butter
- 1 1/4 cups seasoned dry bread crumbs such as Progresso
- 6 ounces arugula or mixed salad greens for 6
- olive oil
- 2 tablespoons drained capers
- Lemon Vinaigrette recipe follows
- Freshly grated Italian Parmesan cheese lemon juice, and fleur de sel, for serving
Lemon Vinaigrette:
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine the flour, eggs, 1/2 teaspoon salt and a few grinds of pepper.
- Dredge each fillet in the egg mixture, then dip it into the bread crumbs. Place on prepared baking sheet.
- Heat 2 tablespoons butter in a large skillet over medium-high heat until melted and bubbly. Add the fillets, in batches if necessary, and cook for 3 minutes on each side until golden brown.
- Place cooked fillets on a plate and keep warm in the oven until ready to serve.
- To make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, 1/4 teaspoon salt and a few grinds of pepper.
- To serve, divide the arugula or salad greens among 6 plates. Arrange the fillets on top of the greens and drizzle with the vinaigrette. Sprinkle with capers and grated Parmesan cheese, if desired. Serve immediately with lemon juice and fleur de sel, if desired.
Notes
– Make sure to season the flounder generously with salt and pepper.
– Don’t overcook the flounder; it should be golden brown and cooked through.
– If you don’t have capers, you can substitute chopped olives or diced tomatoes.
– If you don’t have parsley, you can substitute fresh basil or cilantro.
– You can serve this dish with rice, potatoes, or a salad.
Nutrition
Calories: 218kcal
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