Artichoke Pesto Flounder With Asiago Crust

Name: Artichoke Pesto Flounder With Asiago Crust
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 1
Cuisine: Global
Ingredients: 241 grams water-packed artichoke hearts, drained; 241 grams water-packed artichoke hearts , drained; 237 milliliters finely shredded asiago cheese; 1 teaspoon dried basil; 1 teaspoon dried basil; 2 larges egg whites; 680 grams flounder fillets; 680 grams flounder fillets; 1 Tbsp flour; 1 Tbsp flour; 1 large garlic clove, minced; 1 large garlic clove , minced; 59 milliliters olive oil; 2 Tbsps olive oil; 2 Tbsps olive oil; 237 milliliters finely shredded parmesan cheese; 3 Tbsps pine nuts; 3 Tbsps pine nuts; 0 teaspoons salt; 0 teaspoons salt; 6 sun-dried tomatoes packed in oil , drained; 6 sun-dried tomatoes packed in oil, drained

Artichoke Pesto Flounder With Asiago Crust is a pescatarian main course. One serving contains 4227 calories, 308g of protein, and 299g of fat. This recipe serves 1. From preparation to the plate, this recipe takes about 31 minutes. A mixture of salt, basil, pine nuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. If you like this recipe, you might also like recipes such as Artichoke Pesto Flounder With Asiago Crust, Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust, and Flounder With Parmesan Crust.

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.

Ingredients you will need

Artichoke

Olive Oil

Pine Nuts

Tomato

Garlic

Basil

Pesto

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Cheese

All Purpose Flour

Shake

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.

Ingredients you will need

Egg Whites

Cheese

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..

Ingredients you will need

Flounder Fillets

Pesto

Fish

Cooking Oil

Equipment you will use

Frying Pan

Brush egg whites over pesto slathered fish.Dip both sides of the fish in the cheese mixture.

Ingredients you will need

Egg Whites

Cheese

Pesto

Fish

Dip

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.

Ingredients you will need

Cheese

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Equipment

Food Processor

Frying Pan

Spatula

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.