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Flounder Francaise Recipe

Name: Paella's Mediterranean Fusions Flounder Francaise Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces flounder fillets; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cups all-purpose flour (for dredging); 2 pieces large eggs; 2 tbsp milk; 4 tbsp unsalted butter; 2 tbsp olive oil; 3 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 1 pieces shallot, finely minced; 2 pieces garlic cloves, minced; 0.25 cups dry white wine (or low-sodium chicken broth); 3 tbsp fresh lemon juice; 2 tbsp capers, rinsed and drained; 2 tbsp fresh parsley, chopped; 0.25 tsp salt; 0.25 tsp black pepper; 1 cups orzo pasta; 2 cups chicken or vegetable broth; 0.5 cups sun-dried tomatoes (oil-packed), drained and julienned; 2 cups baby spinach, packed; 1 tbsp olive oil; 1 cloves garlic, minced; 0.25 cups grated Parmesan cheese; 0.5 tsp salt; 0.25 tsp black pepper; 4 pieces lemon wedges; 1 tbsp extra chopped parsley

Inspired by Paella's Mediterranean Fusion

Time35m

Serves4

Flounder filet, dipped in a egg, sauté in lemon caper sauce served w/ orzo sun dried tomato & spinach

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Ingredients

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Flounder

4 pieces flounder fillets

1 tsp kosher salt

1/2 tsp black pepper

1/2 cups all-purpose flour (for dredging)

2 pieces Large eggs

2 tbsp Milk

4 tbsp Unsalted butter

2 tbsp olive oil

Lemon Caper Sauce

3 tbsp Unsalted butter

1 tbsp extra-virgin olive oil

1 pieces shallot, finely minced

2 pieces Garlic cloves, minced

1/4 cups dry white wine (or low-sodium chicken broth)

3 tbsp fresh lemon juice

2 tbsp capers, rinsed and drained

2 tbsp Fresh parsley, chopped

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Orzo with Sun-Dried Tomato & Spinach

1 cups orzo pasta

2 cups Chicken or vegetable broth

1/2 cups sun-dried tomatoes (oil-packed), drained and julienned

2 cups baby spinach, packed

1 tbsp olive oil

1 cloves Garlic, minced

1/4 cups Grated Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish

4 pieces lemon wedges

1 tbsp extra chopped parsley

Method

Flounder

Prepare fillets

Pat flounder fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place 1/2 cup flour in a shallow dish. In another shallow bowl, whisk together 2 eggs and 2 tbsp milk until blended.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 4 tbsp unsalted butter. Swirl until butter is melted and foaming but not browned.

Dredge each fillet first in flour (shake off excess), then dip into the egg mixture, letting excess drip off. Place fillets into the hot skillet, spacing them so they don’t touch (work in two batches if needed).

Sauté fillets 2–3 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature about 145°F/63°C). Transfer cooked fillets to a plate and tent loosely with foil to keep warm.

Lemon Caper Sauce

Using the same skillet (wipe excess oil if it burned), reduce heat to medium and add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, stirring constantly so garlic doesn’t brown.

Deglaze the pan with 1/4 cup dry white wine (or broth), scraping up any browned bits from the pan. Let the liquid reduce by half, about 1–2 minutes.

Stir in 3 tbsp fresh lemon juice and 2 tbsp rinsed capers. Allow sauce to simmer gently for 1 minute to meld flavors.

Remove pan from heat and whisk in 2 tbsp cold unsalted butter (if available; from the reserved butter) in small pieces to slightly thicken and gloss the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp chopped fresh parsley.

Return the cooked flounder fillets to the skillet briefly (30–45 seconds) spooning sauce over to warm through and coat the fish.

Orzo with Sun-Dried Tomato & Spinach

In a medium saucepan, bring 2 cups chicken or vegetable broth to a boil. Add 1 cup orzo, reduce heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed. If needed, drain any excess.

While orzo is cooking, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant.

Add 1/2 cup julienned sun-dried tomatoes and cook 1 minute to warm. Add the cooked orzo to the skillet (or combine in the saucepan), then add 2 cups packed baby spinach and toss until wilted.

Stir in 1/4 cup grated Parmesan cheese and season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Keep warm until plating.

Plating & Garnish

Spoon a portion of sun-dried tomato and spinach orzo onto each plate (about 1/2 cup per serving). Place a warm flounder fillet over or next to the orzo.

Spoon generous amounts of lemon caper sauce over each fillet and around the orzo. Garnish with extra chopped parsley and a lemon wedge on the side.

Serve immediately while hot.