Flounder Francese with Toasted Almonds, Lemon, and Capers

Name: Flounder Francese with Toasted Almonds, Lemon, and Capers
Yield: 4 servings
Ingredients: Garlic; 4 flounder fillets for the chicken cutlets; Zest and juice of 1 lemon; 3 tablespoons capers, drained; 1 shallot, thinly sliced; 2 ounces (1/4 cup) sliced almonds, toasted

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Garlic

Swap

4 flounder fillets for the chicken cutlets

Add

Zest and juice of 1 lemon

3 tablespoons capers, drained

1 shallot, thinly sliced

2 ounces (1/4 cup) sliced almonds, toasted

Preparation

Step 1
Prepare the fish as you would the chicken in the master recipe, #84, reducing the cooking time to 3 minutes on each side.
Step 2
When preparing the sauce, after the white wine reduces, add the lemon zest to the pan, then the juice of the lemon and the capers. Continue as before, subbing the shallots for the garlic when preparing the spinach.
Step 3
Top the fish with toasted almonds before serving.

Rachael Ray 365: No Repeats

TagsFlounder Fish Seafood Almond Nut Lemon Citrus Fruit Main Dinner Cookbooks

Recipe notes

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