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.Print
Cashew-Crusted Flounder with Chive Remoulade
Chopped cashews, fresh parsley and chives make a delicious, crunchy crust for delicate, baked flounder fillets.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dishes
- 1–1/2 lbs flounder fillets
- 1 cup roasted 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
- 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.
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.