Flounder Francese with Toasted Almonds, Lemon and Capers Recipe

Flounder Francese with Toasted Almonds, Lemon, and Capers

Difficulty: Easy
Makes: 4 servings
Nutrition per serving
Calories: 579
Total Fat: 42g
Saturated Fat: 13g
Carbs: 12g
Dietary Fiber: 5g
Sugar: 2g
Protein: 37g
Cholesterol: 270mg
Sodium: 1061mg
Total Time: 15 minutes
Prep Time: 5 minutes
Cooking Time: 10 minutes

Whip up this irresistible Flounder Francese in just 15 minutes! Delicate flounder fillets get a golden egg batter, then bathe in a zesty lemon-caper sauce with crunchy toasted almonds. Paired with garlicky wilted spinach, it's a restaurant-worthy meal that sparks joy in every biteperfect for busy nights when you crave fresh, bright flavors.

• 2 oz (about 1/4 cup) sliced almonds
• 4 flounder fillets, each 6 to 8 oz
• Salt and freshly ground black pepper
• 3 large eggs
• A dash of heavy cream
• 4 tablespoons extra-virgin olive oil, divided use
• 3 tablespoons butter, divided
• 1/2 cup dry white wine
• Small handful of flat-leaf parsley, finely chopped
• Zest and juice from 1 lemon
• 3 tablespoons capers
• 2 garlic cloves, minced
• 1 lb spinach, cleaned and roughly chopped (discard any tough stems)
• 1/4 teaspoon grated or ground nutmeg

1. Toast the sliced almonds over medium heat in a dry pan, stirring frequently until aromatic and golden. Set aside for that perfect crunch.
2. Preheat a large nonstick skillet over medium to medium-high. Season flounder fillets with salt and pepper. In a shallow bowl, whisk eggs and a splash of heavy cream. Add 2 tablespoons olive oil and 2 tablespoons butter (cut into pieces) to the skillet.
3. Dip fillets in egg mixture to coat. Cook 5-6 minutes total, turning halfway, until golden. Transfer to a plate; loosely cover with foil to stay warm.
4. Pour wine into pan; reduce by half (about 1 minute). Stir in remaining 1 tablespoon butter, parsley, lemon zest, juice, and capers. Spoon over fish and sprinkle with toasted almonds.
5. Return skillet to medium heat; add remaining 2 tablespoons olive oil. Saut garlic until fragrant.
6. Add spinach; toss to coat and wilt. Season with salt, pepper, and nutmeg.
7. Serve spinach alongside flounder, drizzled with lemon-caper sauce and almonds. Dive in and savor the magic!