Flounder Francese

by Judy Griffin on May 20, 2013

 

 

A Griffin household favorite

A Griffin household favorite

Flounder Francese

  • 4 flounder fillets, 6 ounces each
  • Sea Salt and pepper
  • 2 large eggs
  • 1 Tbsp of water
  • 1 cup of all purpose flour (or any gluten-free flour)
  • 2 Tbsp sun flower oil or grape seed oil (organic is best)
  • 2 Tbsp olive oil
  • 3 Tbsp butter, divided
  • 1/2 cup dry white wine
  • Handful flat-leaf parsley, finely chopped
  • 1 lemon, zested and juiced
  • 2 cloves garlic, finely chopped
  • 1 pound baby spinach, coarsely chopped


Directions:

  1. Preheat a large stainless skillet over medium to high heat. Season the fish with salt and pepper. Beat eggs and add 1 tbsp of water.
  2. Add 2 tablespoons sunflower oil to the skillet. Then add 2 tablespoons butter, cut into small pieces.
  3. Dredge the fillets in flour and dip into the egg mixture.  Cook on both sides until just golden, about 3 minutes each side.
  4. Transfer fish to a plate and cover with loose a foil tent to retain heat.Add wine to the pan and reduce by half, 1 minute, then add 1 tbsp. butter and a handful of parsley to the pan. Stir in the lemon juice and zest. Turn off heat.
  5. Pour sauce over fish. Return skillet to heat.
  6. Add 2 tablespoons extra-virgin olive oil. Add chopped garlic and heat until golden. Toss in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper.
  7. Serve spinach alongside flounder.

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