INGREDIENTS
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
4 TBSP butter, divided
1/2 cup dry white wine
Parsley, finely chopped
1 lemon, zested and juiced
3 TBSP capers
3 cloves garlic, finely chopped
l bag baby spinach
1/8 tsp ground nutmeg
DIRECTIONS
Toast almonds over moderate heat and set aside.
Preheat a large skillet.
Season fillets with salt and pepper.
Beat eggs with cream.
Add 2 TBSP of the oil to the heated skillet.
Add 2 TBSP of butter, cut into pieces.
Dip the fish into the egg mixture and cook 3 minutes each side.
Add wine to pan and reduce by half, about 1 minute.
Add 2 TBSP butter and a handful of parsley.
Stir in lemon juice, zest and capers.
Turn off heat.
Pour sauce over fish and top with sliced almonds.
Return skillet to heat and add remaining olive oil.
Add chopped garlic and cook 1 minute; stir in spinach and season with salt, pepper and nutmeg.
Serve spinach alongside flounder.
Serves 4.
