Rebecca was in a mood for fish tonight, and my hunny usually gets what she asks for. I found some thick beautiful flounder filets at the new Fairway Market recently opened near my house, brought them home, and made one of the easiest dishes in the world – Francese!
I have plenty of Cucuzza in my back yard so I fried some more to serve with the fish, but this time, I sliced them like chips.
Most people are familiar with the classic Chicken Francese you find in Italian restaurants but I think this preparation really complements a fish filet.
Moist and flavorful, this meal is on the table in minutes.
- Season two flounder filets with salt and pepper and dredge them in flour.
- In a pan large enough to fit the filets, add some olive oil over medium heat.
- Dredge the floured fillets into some beaten eggs and fry in the pan until golden brown on each side.
- Add the juice of 1 lemon and 1/2 cup of white wine. Simmer for 2 minutes to let the sauce develop and reduce.
- Gently remove the filets and place on warm dinner plates.
- Raise the heat to medium-high and stir in 3 tablespoons of butter and 1 tablespoon of fresh chopped parsley.
- Pour the sauce over the filets and serve.