Recipe information
Yield
4 servings
Ingredients
Omit
Garlic
Swap
4 flounder fillets for the chicken cutlets
Add
Zest and juice of 1 lemon
3 tablespoons capers, drained
1 shallot, thinly sliced
2 ounces (1/4 cup) sliced almonds, toasted
Preparation
Step 1
Prepare the fish as you would the chicken in the master recipe, #84, reducing the cooking time to 3 minutes on each side.
Step 2
When preparing the sauce, after the white wine reduces, add the lemon zest to the pan, then the juice of the lemon and the capers. Continue as before, subbing the shallots for the garlic when preparing the spinach.
Step 3
Top the fish with toasted almonds before serving.
