Fish Milanese
Updated April 20, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup all-purpose flour
- 2large eggs, beaten
- 1cup plain bread crumbs
- Salt and black pepper
- ½teaspoon dried oregano
- 4(5- to 6-ounce) flounder fillets (or other thin white fish fillets)
- 6tablespoons unsalted butter
- 5tablespoons neutral oil, such as safflower or canola
- 2tablespoons minced shallot
- ¼teaspoon minced garlic
- 2tablespoons lemon juice, plus lemon wedges for serving
- 2tablespoons chopped fresh parsley
- 1tablespoon capers, plus 1 tablespoon caper brine
- 1(5-ounce) package baby arugula
- 1avocado, halved, pitted, peeled and cut into wedges (optional)
Nutritional analysis per serving (4 servings)
624 calories; 39 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 32 grams protein; 836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Step 2
Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- Step 3
In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Step 4
Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Step 5
Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
Private Notes
Comments
As I prefer my meat or fish hot, in recipes such as these, I make the sauce first then the fish and towards the end of the fish cooking I warm up the sauce so that everything is hot when served.
In my experience, 1 ½ - 2 minutes per side is more than enough for flounder fillets. Also, I would use olive oil, or more butter, to make the sauce rather than more neutral oil.
Clee, in my humble opinion, the best and most fun part about cooking is that you can try anything you want! Salmon would be great. Thin fillets should only take a brief time to cook. I'm going to try this with cod, and since I have frisée in the fridge, switch that for the arugula. Try adding a smidge or more of anchovy for deeper flavor in the sauce.
Cooked this last night. Very tasty but it took forever to make. Chopping the shallots,
Very delicious. Took a long time as the sauce has prep and the fish as well. Certainly more than 30 minutes. More like 45. I made the sauce first and added chopped canned mushrooms.
Delicious! I omitted the neutral oil in the vinaigrette and instead used some anchovies with the oil they're packed in. So savory/salty and rich!
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