Forktionary

Artichoke Pesto Flounder With Asiago Crust Recipe

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!

Prep Time 15 mins
Cook Time 31 mins
Calories 541.3 kcal
Protein 93g
Rating 3.3 (3 Reviews)
Artichoke Pesto Flounder With Asiago Crust 133

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Pesto Flounder With Asiago Crust

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How to Make Artichoke Pesto Flounder With Asiago Crust

  1. **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.
  2. Puree the ingredients while slowly adding 1/4 cup olive oil until smooth.
  3. Set aside the pesto. Refrigerate if not using immediately.
  4. **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.
  5. **Coat the Flounder:** Lightly beat 1 egg white in a small bowl.
  6. Pat 6 flounder fillets (about 6 oz each) dry with paper towels.
  7. Spread a generous amount of pesto evenly over both sides of each fillet.
  8. Brush the pesto-coated fillets with the egg white.
  9. **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.
  10. **Cook the Flounder:** Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high heat until shimmering.
  11. 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.
  12. **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

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