INGREDIENTS
4 flounder fillets
Salt and pepper
1/4 cup flour
6 TBSP. extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
Grated zest and juice of 1 lemon
1 TBSP. unsalted butter
1/4 cup chopped fresh parsley
1 (5 oz.) package baby spinach
DIRECTIONS
Pat the fillets dry with paper towels and season with salt and pepper.
Spread the flour on a plate; dredge the flounder in the flour, tapping off the excess.
Heat 2 TBSP. olive oil in a large nonstick skillet over medium-high heat.
Add the fillets; cook until golden brown, 3 minutes per side.
Transfer to a plate; tent with foil.
Wipe out skillet.
Heat 3 TBSP. olive oil in the skillet over medium heat.
Add the garlic cook, stirring, about 2 minutes.
Add the chicken broth, wine, lemon zest and juice.
Increase the heat to high, bring to a boil and cook until the liquid is reduced by half.
Season with salt and pepper.
Add the butter and wisk until slightly thickened.
Stir in the parsley.
Toss the spinach with the remaining 1 TBSP. of oil and a few grinds of pepper.
Divide among plates, top with the fillets and drizzle with some pan sauce.
Serve with lemon wedges.
Serves 4
