| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 flounder or sole fillets (1 3/4 pounds total)
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1 1/4 cups seasoned dry bread crumbs, such as Progresso
- Unsalted butter
- Good olive oil
- 6 ounces arugula or mixed salad greens for 6
- Lemon Vinaigrette, recipe follows
- 2 tablespoons drained capers
- Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
- Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they’re done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 582 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 170 mg |
| Sodium | 880 mg |
Reviews
Made this tonight and it was absolutely delicious!!!!! Thanks Ina for another great recipe.
Love this recipe. I know I can always count on Ina to give us the best! Will be making this as a routine dish for sure! Thanks so much!
Great recipe, and easy. I used some panko in with the regular breadcrumbs. Use a large spatula since the flounder breaks apart easily.
Just made this, and it is delicious. Followed to the letter.
I will say that I always use less salt for everything from Ina, she is liberal with it.
Really truly a 5 star recipe. I just wish I could give it a 10 to balance the naysayer who rated a 1 who did not bother to say why! I am guessing he did not even make.
Please Food Network take these down because most of them are from people that rate without making!!!
I will say that I always use less salt for everything from Ina, she is liberal with it.
Really truly a 5 star recipe. I just wish I could give it a 10 to balance the naysayer who rated a 1 who did not bother to say why! I am guessing he did not even make.
Please Food Network take these down because most of them are from people that rate without making!!!
Delicious. My husband and I both went in for seconds.
Excellent. We all loved this one – it will be put on permanent rotation!
Easy and delicious! This recipe is on our regular dinner rotation list.
Made this with flounder but no salad. I squeezed lemon on at the end and used the capers and parm. Very good and easy way to fix fish.
This is so easy and delicious! I’ve used flounder, sole and tilapia. I’ve also made the salad with spinach when I couldn’t find arugula. Super versatile and always turns out great!
This is the best recipe I have tried for flounder and it is very easy to make. If I could give it 10 stars, I would. Thank you Ina!