1tablespoonall-purpose gluten free flouror wheat flour if you don't need gluten free
Zest from a half of a lemon
Salt and freshly ground pepper to taste
4flounder fillets
1large egg yolkbeaten
2 to 4tablespoonssalted butter
Toasted almond slices and parsley for garnish
Lemon wedges for serving
Instructions
Put the egg yolk in a flat dish.
Place the ground almonds, flour, lemon zest, salt and pepper in another flat dish and blend well. If you don't have ground almonds, you can whisk whole raw almonds around in the small Cusinart for a couple of minutes until they are very finely chopped.
Put a nonstick skillet over medium high heat and add enough butter to cover the bottom. Heat the butter just until it begins to brown.
Coat one side of the fillets with the egg yolk then dip in the almond mixture.
Place the coated side down in the skillet. Cook about 3 minutes then turn the fillet over to finish cooking, about another 2 minutes.
Add more butter if the skillet looks dry. Spoon some of the melted butter over the fillets.
Remove from heat, squirt with lemon juice and transfer to warm plates. Garnish with slivered almonds and parsley. Serve with lemon wedges.