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

5 from 2 votes
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Chopped cashews, fresh parsley and chives make a delicious, crunchy crust for delicate, baked flounder fillets.

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Tips for Making This Recipe

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.
Calories: 442kcal, Carbohydrates: 13g, Protein: 6g, Fat: 42g, Saturated Fat: 10g, Polyunsaturated Fat: 31g, Cholesterol: 27mg, Sodium: 416mg, Fiber: 1g, Sugar: 2g
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