Parmesan Fried Flounder with Tomato-Basil Butter

Serves 4-5

Tory

ingredients

Tomato Basil Butter
1 tablespoon olive oil
1.5 cups peeled, seeded, and chopped tomatoes (about 1 pound)
2 teaspoons minced garlic
1/2 cup butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup minced fresh basil
Fish
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup dry bread crumbs
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/4 cup butter
1/4 cup olive oil
1 pound flounder fillet

directions

1
Tomato-Basil Butter
2
Heat the olive oil in small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes for a puree that will mound. Let cool. Put the butter in a food processor or mixing bowl and beat in the tomatoes and the remaining ingredients.
3
Fish
4
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 dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish first in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side and serve at once topped with Tomato-Basil Butter.

notes

The Tomato-Basil Butter can be made up to three days in advance, but it is best used at room temperature so that it will melt quickly over the fish. It is also delicious on chicken or vegetables.

Source: Recipe box