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
Preparation
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.
Tags for Flounder with fiddleheads and red potatoes
