Zutaten für Artichoke Pesto Flounder With Asiago Crust
- 6 (6 ounce) flounder fillets
- 1/2 cup grated Asiago cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1 egg white
- 1/2 cup olive oil
- 1 cup water-packed artichoke hearts
- 1/2 cup sun-dried tomatoes packed in oil
- 1/4 cup pine nuts
- 2 garlic cloves
- Dried Basil
- 1/2 teaspoon salt
- 1/2 cup fresh basil leaves
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Zubereitung von Artichoke Pesto Flounder With Asiago Crust
- **Make the Artichoke Pesto:** Combine 1 cup packed artichoke hearts (chopped), 1/2 cup chopped tomatoes, 1/4 cup pine nuts, 2 cloves garlic (minced), 1/2 cup packed fresh basil leaves, and 1/2 teaspoon salt in a food processor.
- Puree the ingredients while slowly adding 1/4 cup olive oil until smooth.
- Set aside the pesto. Refrigerate if not using immediately.
- **Prepare the Cheese Mixture:** In a zip-top bag, combine 1/2 cup grated Asiago cheese, 1/4 cup grated Parmesan cheese, and 1 tablespoon all-purpose flour. Shake well to combine.
- **Coat the Flounder:** Lightly beat 1 egg white in a small bowl.
- Pat 6 flounder fillets (about 6 oz each) dry with paper towels.
- Spread a generous amount of pesto evenly over both sides of each fillet.
- Brush the pesto-coated fillets with the egg white.
- **Bread the Flounder:** Place half of the cheese mixture in a shallow dish. Dip each fillet in the cheese mixture, ensuring both sides are fully coated. Repeat with the remaining cheese mixture.
- **Cook the Flounder:** Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high heat until shimmering.
- Place 3 flounder fillets in the skillet and cook for approximately 4 minutes per side, or until the cheese is golden brown and the fish is cooked through. Gently separate any cheesy edges that have melted together using a thin spatula.
- **Cook Remaining Fillets:** Wipe the pan clean, add another 2 tablespoons of olive oil, and repeat steps 11 for the remaining fillets.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
40g
Carbs
3g
