Flounder Francese with Toasted Almonds, Lemon and Capers

By Rachael Ray

Serves 4

• 2 ounces (1/4 cup) sliced almonds -- I forgot these
• 4 flounder fillets, 6 to 8 ounces each -- I used tilapia
• Salt and pepper
• 3 large eggs -- I only used 2
• A splash heavy cream -- I used skim milk
• 4 tablespoons extra-virgin olive oil, divided -- I only used 1 T
• 3 tablespoons butter, divided -- I only used 1.5 T
• 1/2 cup dry white wine, eyeball it - a couple of glugs
• Handful flat-leaf parsley, finely chopped-- I used dried
• 1 lemon, zested and juiced
• 3 tablespoons capers
• 2 cloves garlic, finely chopped
• 1 pound triple washed spinach, tough stems removed, coarsely chopped
• 1/4 teaspoon grated or ground nutmeg, eyeball it
• I added cream cheese to the spinach
• I added 1/2 C flour

Toast almonds over moderate heat and reserve.

Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. I dredged fish into flour. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.

Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.

Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. I added light cream cheese. Serve spinach alongside flounder.

My Review: I served the fish and spinach with mashed potatoes and chardonnay. All I can say is God bless Rachael Ray. This meal was phenomenal. It's guest-worthy. In fact, Simon said this might be the best thing I've ever cooked. (And I've cooked him a lot of meals...)

There's absolutely nothing I would do differently. It was perfect!