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.
Classic three step breading process. Dredge the fish in the flour, then egg and finally the almond-Parmesan bread crumb mixture. Dry, wet, dry.
Breaded and ready to go. Can be made up to 24 hours in advance and held covered in the refrigerator.
Pan frying the flounder. Get the pan hot and cook about 3 minutes per side until golden brown.
Almond and Parmesan Crusted Flounder
Almond Parmesan Crusted Flounder
Ingredients:
- 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
Directions:
- 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.
Tagged: almond, bread crumbs, breaded, fish, flounder, lemon, panko, saute, seafood, white wine
This recipe is easy and fantastic.
Thanks!
Im going to prepare tonight for tomorrow. Stay tuned