Flounder Francese

with Toasted Almonds, Lemon & Capers

This is an easy flounder recipe I stole from Rachel Ray…but, I used Snapper instead of Flounder.

2 oz. (1/4 cup) sliced almonds

4 flounder fillets, 6 to 8 oz. ea.

Salt & pepper

3 large eggs

A splash heavy cream (I used 2% milk)

4 tbls. ex-virgin olive oil, divided

3 tbls. butter, divided

½ cup dry white wine, eyeball it-a couple of glugs

Handful flat-leaf parsley, finely chopped

1 lemon, zested & juiced

3 tbls. Capers

2 cloves garlic, finely chopped

1 pound triple washed spinach, tough stems removed, coarsely chopped

¼ tsp. grated or ground nutmeg, eyeball it

Toast almonds over moderate heat & reserve.

Preheat a large skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tbls. ex-virgin olive oil to the skillet, 2 turns of the pan then add 2 tbls. butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with a loose foil tent to retain heat.

Add wine to the pan and reduce by half, 1 minute, then add 1 tbls. butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off the heat. Pour sauce over fish and top with sliced almonds.

Return skillet to heat. Add remaining 2 tbls. ex-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in ex-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.

The snapper came out so good, I can’t wait to try it on flounder…all I have to do is catch one!

Janie Petty