Artichoke Pesto Flounder With Asiago Crust Recette

Elevate your weeknight dinner with this stunning Artichoke Pesto Flounder, boasting a crispy Asiago crust! This recipe expertly blends two classic fish preparations – a flavorful pesto coating and a melt-in-your-mouth cheese crust. The result? A restaurant-quality dish that's surprisingly easy to make at home. We've perfected the technique for even cheese coverage with a simple egg wash, ensuring a golden-brown crust every time. Feel free to substitute another flaky white fish if desired. Leftover pesto? A dollop on top adds the perfect finishing touch!

Préparation 15 min

Cuisson 31 min

Calories 541.3 kcal

Protéines 93g

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Artichoke Pesto Flounder With Asiago Crust

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

40g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood European Italian Mediterranean

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Main Dish

Questions fréquentes

Combien de temps faut-il pour préparer Artichoke Pesto Flounder With Asiago Crust ?

Artichoke Pesto Flounder With Asiago Crust prend environ 46 minutes du début à la fin — environ 15 minutes de préparation et 31 minutes de cuisson.

Combien de calories contient Artichoke Pesto Flounder With Asiago Crust ?

Artichoke Pesto Flounder With Asiago Crust contient environ 541.3 calories par portion, avec environ 93 g de protéines, 3 g de glucides et 53 g de lipides.

De quels ingrédients ai-je besoin pour Artichoke Pesto Flounder With Asiago Crust ?

Les principaux ingrédients de Artichoke Pesto Flounder With Asiago Crust sont Flounder Fillets, Asiago Cheese, Parmesan Cheese, Flour, Egg Whites, Olive Oil. Consultez la liste complète avec les quantités ci-dessus.