INGREDIENTS
2 oz. (1/4 cup) sliced almonds
4 flounder fillets
Salt and pepper
3 large eggs
Splash of heavy cream
4 TBSP extra-virgin olive oil, divided
3 TBSP butter, divided
1/2 cup dry white wine
Handful of flat-leaf parsley, finely chopped
1 lemon, zested and juiced
3 TBSP capers
3 cloves garlic, finely chopped
1 lb. triple washed spinach, tough stems removed, coarsely chopped
1/4 tsp. grated or ground nutmeg
DIRECTIONS
Toast almonds over moderate heat and reserve.
Preheat a large nonstick skillet over medium to medium-high heat.
Season the fish with salt and pepper.
Beat eggs with cream.
Add 2 TBSP extra-virgin olive oil to the skillet to coat surface.
Add 2 TBSP butter, cut into small pieces.
Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes.
Transfer fish to a plate and loosely cover with a foil tent to retain heat.
Add wine to the pan and reduce by half, 1 minute.
Add 1 TBSP butter and a handful of parsley to the pan.
Stir in the lemon juice, zest and capers.
Turn off heat.
Pour sauce over fish and top with sliced almonds.
Return skillet to heat.
Add remaining 2 TBSP extra-virgin olive oil, coating entire surface.
Add chopped garlic and let it come to a sizzle.
Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg.
Serve spinach alongside flounder.
