Today's catch? One flounder.
[Just pretend the three fillets pictured cooking came from my one fish... ;)]
Sun-dried Tomato Panko-Crusted Flounder
3 fillets of flounder (or 1 per person)
2 eggs
2 cups of Sun-dried Tomato Panko flakes (mine were courtesy of Whole foods, but feel free to make your own with chopped parsley, minced sun-dried tomatoes, and fresh breadcrumbs)
Here’s a simple one – pat the fish fillets dry with paper towel.
Beat the eggs together in a shallow bowl or platter.
Dip the fish fillets, one by one, in the egg to coat. Let the excess egg drip back into the bowl, then drench the fillets in the breadcrumbs, turning to coat.
Over medium-high heat, melt a tablespoon of butter in a nonstick pan.
Lay the fillets in the pan and cook about 3 minutes on one side, then flip to cook the other side for about a minute and a half.
Check for doneness – the fish should be opaque, not translucent – then transfer to dinner plates.
Bon Appétit!
Recipe & photo FromMyTableToYours
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