INGREDIENTS
2 to 3 lbs flounder fillets
3 1/2 cups pesto sauce
Fresh Italian bread crumbs
Pesto Sauce:
2 cups packed basil leaves
4 cloves garlic
1 TBS pinoli nuts
3/4 cup grated Parmesan cheese
1/4 tsp black pepper
1 1/2 cups olive oil
DIRECTIONS
Mix pesto sauce ingredients in a food processor and set aside 1/2 cup
Dredge fish fillets in pesto sauce.
Dip in fresh Italian bread crumbs and fry in two TBS of oil and two TBS of butter, approximately 4 to 6 minutes on each side until golden brown.
Serve with lemon wedge and
Drizzle remaining pesto on or alongside plated flounder.
Garnish with basil leaves and lemon slices and serve with a dry wine of your choice.
Serves 4 to 5.
