Flounder Francese (with Toasted Almonds, Lemon, and Capers) and Wilted Spinach (with Shallots) Recipe

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Submitted by pickeringr

Makes 4 servings



Rachael Ray 365: No Repeats cookbook recipe

Recipe Ingredients for Flounder Francese (with Toasted Almonds, Lemon, and Capers) and Wilted Spinach (with Shallots)

4 flounder fillets
3 tablespoons flour
2 large eggs
1 egg yolk
2 ounces skim milk
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 clove garlic, crushed
1/2 cup dry white wine
1 cup flat-leaf parsley, finely chopped
1 pound spinach, triple-washed, tough stems removed, coarsley chopped
1/4 teaspoon nutmeg, grated
3 tablespoons lemon juice
1 tablespoon lemon zest
3 tablespoons capers, drained
3 tablespoons shallot, finely sliced
2 ounces (1/4 cup) sliced almonds, toasted

Recipe Directions for Flounder Francese (with Toasted Almonds, Lemon, and Capers) and Wilted Spinach (with Shallots)

  1. Preheat a large nonstick skillet over medium to medium-high heat.

  2. Season the flounder fillets with salt and pepper. Dredge the flounder in flour.

  3. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt.

  4. Add 2 tablespoons of the olive oil to the skillet, then add 2 tablespoons of the butter, cut into small pieces.

  5. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic speaks by sizzling in the oil, coat the flounder in the egg mixture, then add to the hot pan.

  6. Cook the flounder on both sides until just golden, 3 minutes on each side. Transfer the flounder to a plate and tent loosely to retain the heat.

  7. Add the wine to the pan and deglaze by whisking up the drippings.

  8. Reduce the wine for 1 minute, add the lemon zest to the pan, then the juice of the lemon and the capers.

  9. Add the remaining tablespoon of butter and the parsely to the pan. Pour the sauce over the flounder.

  10. Return the skillet to the heat. Add the remaining 2 tablespoons of olive oil, then add thesliced shallot and let it come to a sizzle. Wilt in the spinach, turning it to coat in the olive oli, and season it with salt, pepper, and nutmeg. Serve the spinach alongside the flounder francese. Top the fish with the toasted almonds before serving.

Categories

Fish, Vegetables, Main Dish, Side Dish, American, Quick

Nutrition Facts
Serving Size 402.1g
Amount Per Serving
Calories
570
Calories from Fat
320
% Daily Value*
Total Fat
35.5g
55%
Saturated Fat
9.7g
49%
Trans Fat
0.0g
Cholesterol
268mg
89%
Sodium
530mg
22%
Potassium
1401mg
40%
Total Carbohydrates
17.7g
6%
Dietary Fiber
5.3g
21%
Sugars
2.8g
Protein
42.9g
Vitamin A 251% Vitamin C 100%
Calcium 24% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B12
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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