Ingredients
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1 1/2 lbs flounder fillets
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1 cup finely shredded asiago cheese
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1 cup finely shredded parmesan cheese
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1 tablespoon flour
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2 large egg whites
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2 tablespoons olive oil
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6 sun-dried tomatoes packed in oil, drained
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1 large garlic clove, minced
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1 teaspoon dried basil
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1/4 teaspoon salt
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3 tablespoons pine nuts
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8 1/2 ounces water-packed artichoke hearts, drained
Instructions
- To make the pesto, put the artichokes, tomatoes, pine nuts, garlic, basil, and salt in a food processor. Puree the ingredients while slowly adding the olive oil. Reserve the pesto in a container, refrigerate if not using right away.
- Combine both cheeses with the tablespoon of flour and shake up well in a zip top bag.
- Put half of the cheese mixture in a pie plate. Add the other half when you have used up the first half (I found that this keeps the cheese from getting gummed up).
- Lightly beat the egg whites and pour into a pie plate.
- Heat two tablespoons of oil in a 12-inch non stick skillet over medium high heat until shimmering.
- Pat the flounder fillets dry. Slather both sides of the fish with the pesto.</>.
- Brush egg whites over pesto slathered fish.
- Dip both sides of the fish in the cheese mixture.
- Place three fillets in skillet and cook for about four minutes.
- Use a thin nonstick spatula the gently separate any cheesy edges that have melted together.
- Carefully turn the fillets to the other side and cook for approx another 4 minutes (if your skillet is running very hot you might only need to cook for three minutes.) The cheese should be golden brown.
- For the second batch, wipe the pan out, add another two tablespoons of oil and cook as before.