FLOUNDER MILANESE WITH ARUGULA AND TOMATOES

Breaded flounder lightly pan sauteed and topped with an arugula, lemon and tomato salad – a simple yet delicious way to prepare fish. Perfect for Lent, or any night you're in the mood for fish.
FLOUNDER MILANESE WITH ARUGULA AND TOMATOES

INGREDIENTS:

  • 4 4 oz each skinless flounder filets
  • pinch kosher salt
  • freshly ground black pepper
  • 4 cups arugula
  • 1 medium vine ripe tomato, diced small
  • 1 teaspoon olive oil
  • 1 lemon, halved
  • 2 large egg whites
  • 2/3 cup seasoned bread crumbs
  • olive oil spray, about 1 tbsp worth

FLOUNDER MILANESE WITH ARUGULA AND TOMATOES

INSTRUCTIONS:

  1. Season fish lightly with salt and pepper.
  2. In a medium bowl, combine the arugula, tomato, olive oil and the juice from half of of the lemon. Season with salt and pepper, toss and set aside. Slice the other half of the lemon into 4 slices or wedges to serve with the fish.
  3. In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish.
  4. Dip each fish filet in the egg whites, then bread crumbs.
  5. .............................
  6. .............................

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