Ingredients
- Tomatoe basil butter
- 1 1/2 cups peeled, seeded, and chopped tomatoes
- 2 teaspoons minced garlic
- 1/2 cup butter, soffened
- 2 tsp. lemon rind
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup minced fresh basil
- Fich 1/2 cup flour
- 3 / tsp salt
- 1/2 pepper
- 3/4 dry bread crumbs
- 3/4 cup grated parmesand cheese
- 2 eggs beaten
- 1/4 cup butter
- 1/4 cup olive oil
- 1 lb flounder
Preparation
Step 1
tomatoe basil butter
Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirrring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a food proccesor or mixing bowl and beat in the tomatoes and rht remaining ingredients.
Fish
Combine the flour, salt, and pepper in a shallow bowl or pie tin. Mix the crumbs and parmesan cheese in another bowl. Have the eggs ready in a third shallow bowl.Since the fish needs to cook in a single layer, use one very large skillet or w slightly smaller ones. Dip the fish first in the seasonsed flour and shake off the excess.Then dip in the egg and let the excess drip off. Finally coat completely with the paremesan crumbs. Saute the fillets over meduium heat for 2 minutes on each side and serve at once topped with tomatoe basil butter.
Notes
The tomato basil butter can be made up to 3 days ahead but is best at room temp so it melts.It is also good on chicken