Sundays are my favorite day to cook. There’s something about ending the weekend and easing into a new week with a home-cooked meal that makes Mondays seem a little more tolerable or perhaps, helps the weekend linger a bit longer.
We have been trying to eat fish once a week and I aim to pick up a new type of fish each week at the market. I don’t have a favorite fish so I find experimenting each week exhilarating. Yes, I’m a foodie nerd.
This past week I picked up some flounder. Flounder is a bottom-dwelling, flat, white fish that reminds me of tilapia. It’s very mild, lean and easy to prepare.
In this recipe, I bread it with an almond and Parmesan crust and saute it. After sauteing, I de-glazed the pan with white wine and lemon juice. I finished the pan sauce with a little butter and drizzled it all over my beautiful filets.
This recipe works great as a weeknight meal if you have time to bread it the night before. Otherwise, savor the last moments of your weekend and make it this coming Sunday.
Almond Parmesan Crusted Flounder
- 1/3 cup slivered almonds
- 1/3 cup Parmesan cheese
- 2/3 cup Panko bread crumbs
- 1/2 cup all purpose flour
- 2 eggs, beaten
- 4 flounder filets, about 4 ounces each
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1/4 cup white wine
- 2 lemons, juiced
- 1 tbsp unsalted butter
- Kosher salt
- Freshly grounder black pepper
- Combine almonds, cheese and bread crumbs in a food processor. Process until finely ground.
- Place flour, egg and bread crumb mixture in separate, shallow dishes.
- Season fish with salt and pepper.
- Dredge one filet in flour and then egg, shaking off excess at each step. Finally, dredge fish in bread crumb mixture. Repeat until all of the fish is breaded.
- Set a large pan over medium-high heat. Add oil and butter. When butter is melted, add fish and saute 3 minutes per side.
- Remove fish and keep warm.
- Return pan to flame and reduce heat to medium. Add wine, lemon juice and scrape the bottom of the pan with a wooden spoon. Reduce slightly and add butter. When butter is melted, remove from heat and drizzle over filets.