Cashew-Crusted Flounder with Chive Remoulade

Flounder is a mild, delicate fish and a perfect candidate for this crunchy, buttery crust of chopped cashews, parsley and chives. A quick, light remoulade flavored with lemon and more fresh chives finishes the dish perfectly. Try serving with buttered sugar-snap peas and Potato Salad with Thyme-Roasted Shallots.

Cashew-Crusted Flounder with Chive Remoulade

Cashew-Crusted Flounder with Chive Remoulade

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Chopped cashews, fresh parsley and chives make a delicious, crunchy crust for delicate, baked flounder fillets.


  • 1-1/2 lbs fresh flounder fillets
  • 1 cup unsalted cashew nuts
  • 2 tablespoons butter, melted
  • 3 tablespoons fresh parsley, finely chopped
  • 4 tablespoons fresh chives, finely chopped, divided
  • Juice of 1 lemon, divided
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon-style mustard


  1. Preheat the oven to 400°F and line a shallow baking pan with parchment. Cut the fish fillets into 4 pieces and arrange in a single layer on the parchment-lined pan. Drizzle with lemon juice, reserving 1-1/2 tablespoons for the remoulade, and season with salt and pepper.
  2. Chop the cashews coarsely in a food processor or blender and transfer to a small bowl. Add the melted butter, parsley and 2 tablespoons of the chives. Combine well and place a portion on top of each piece of fish. Using your fingers or the back of a spoon, spread the nut mixture over the fish and pat down gently.
  3. In another bowl, whisk together the mayonnaise, reserved lemon juice, Dijon-style mustard and the remaining 2 tablespoons of chives. Transfer to a serving dish.
  4. Bake the fish just until it turns opaque throughout, 7 to 10 minutes. Time will depend on the thickness of your fillets (see recipe notes). Serve immediately, passing the remoulade at the table.


When baking fish fillets, it's best to use a relatively high temperature of 400° or 425°F. Plan on 6 to 7 minutes of cook time for each 1/2-inch of thickness. Many fish fillets taper in thickness toward the tail end, so to avoid overcooking, cut your fish into smaller portions and remove the thinner pieces 1 or 2 minutes earlier than the others.

To test for doneness, check the center of the fillet with the tip of a butter knife. It should separate easily, be opaque in the center, but still appear moist.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 42gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 27mgSodium: 416mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 6g

Note: Nutrition information is estimated and may vary from your actual results.