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: 4
Cuisine: Global
Ingredients: 241 grams water-packed artichoke hearts , drained; 237 milliliters finely shredded asiago cheese; 1 teaspoon dried basil; 2 larges egg whites; 680 grams flounder fillets; 1 Tbsp flour; 1 large garlic clove , minced; 2 Tbsps olive oil; 237 milliliters finely shredded parmesan cheese; 3 Tbsps pine nuts; 0 teaspoons salt; 6 sun-dried tomatoes packed in oil , drained

Artichoke Pesto Flounder With Asiago Crust is If you have olive oil, sun-dried tomatoes, basil, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Ingredients

Servings:

241grams

water-packed artichoke hearts , drained 237milliliters

finely shredded asiago cheese 1teaspoon

dried basil 2larges

egg whites 680grams

flounder fillets 1Tbsp

flour 1large

garlic clove , minced 2Tbsps

olive oil 237milliliters

finely shredded parmesan cheese 3Tbsps

pine nuts 0teaspoons

salt 6

sun-dried tomatoes packed in oil , drained

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.