INGREDIENTS
4 carrots, halved lengthwise, then sliced on the diagonal ½ inch thick
¼ cup extra-virgin olive oil
Salt and pepper
¾ cup bread crumbs, toasted
¼ cup cashews, toasted and chopped fine
¼ cup grated parmesan cheese
¼ cup grainy mustard
1 ½ lbs. flounder fillets (about 8)
2 cloves garlic, finely chopped
1 bag spinach (10 oz.)
DIRECTIONS
Preheat oven to 425 degrees.
Toast breadcrumbs and cashew pieces.
Toss with parmesan; season with salt and pepper.
Reduce oven temperature to 375 degrees.
On a baking sheet, toss the carrots with 1 TBSP. olive oil and season with salt and pepper.
Roast until tender, 25 to 30 minutes.
Set aside; keep warm.
Spread the mustard evenly over the flounder to coat; season with salt and pepper.
Sprinkle each fillet evenly with the breadcrumb mixture; press to adhere.
Drizzle 2 TBSP. olive oil on top.
Transfer to a baking sheet; roast in oven until fish is opaque, about 12 minutes.
In a medium skillet, heat the remaining 1 TBSP. olive oil over medium heat.
Add the garlic; cook until fragrant, 30 seconds.
Add the spinach, tossing until it just starts to wilt, 1 minute; season with salt and pepper.
Serve with fish and carrots.
Serves 4.
