Artichoke Pesto Flounder With Asiago Crust Recipe

Ingredients for Artichoke Pesto Flounder With Asiago Crust

• 6 flounder fillets (about 6 oz each)
• Asiago Cheese
• Parmesan Cheese
• Flour
• 1 egg white
• 1/4 cup olive oil (plus 4 tablespoons for cooking)
• Water Packed Artichoke Hearts
• Sun Dried Tomatoes Packed In Oil
• 1/4 cup pine nuts
• Garlic Clove
• Dried Basil
• 1/2 teaspoon salt

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.