Flounder with fiddleheads and red potatoes

  • Time cooking time: 10 minutes
  • Yield Serves 2


    2 large flounder fillets, cut in half lengthwise
    salt and pepper to taste
    1 tablespoon flour
    1 egg, beaten
    2 tablespoons olive oil
    1 cup fiddleheads, trimmed and cleaned, and steamed 5 minutes
    6 small red potatoes, steamed
    1 tablespoon melted butter
    Garnish: chopped parsley and Micro greens


    Season the flounder with salt and pepper. Cut in half lengthwise. Coat in flour, dip in egg. Heat a frying pan with a tablespoon of olive oil. Fry fish gently until golden, about 2 minutes each side, remove from pan and transferred to 2 plates
    Garnish plates with steamed fiddleheads and red potatoes and micro greens . Pour melted butter over. Sprinkle flounder with parsley.
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