Skip to main content
Epicurious
Cookbooks

Flounder Francese with Toasted Almonds, Lemon, and Capers

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

  1. 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.

Rachael Ray 365: No Repeats
TagsFlounderFishSeafoodAlmondNutLemonCitrusFruitMainDinnerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Watermelon Cosmo
Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
15 Types of Squash and How to Cook Them
Finally learn the difference between kabocha and red kuri.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.