Chopped cashews, fresh parsley and chives make a delicious, crunchy crust for delicate, baked flounder fillets.
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.
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Cashew-Crusted Flounder with Chive Remoulade
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
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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.
Notes
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
Calories: 442kcal, Carbohydrates: 13g, Protein: 6g, Fat: 42g, Saturated Fat: 10g, Polyunsaturated Fat: 31g, Cholesterol: 27mg, Sodium: 416mg, Fiber: 1g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Went to the store to get grouper and macadamia nuts. They were out of both – so bought tilapia and cashews, then came home and hoped I could find a recipe. Found this one and used it even though it was for flounder. This was surprisingly easy – I used fresh herbs from my garden. Two suggestions – when the fish was just about done, the topping was still kind of mushy. So I put the tray under the broil for 2 minutes – PERFECT – added a bit of crispiness to the fish. And…I warmed up the remoulade in the microwave for a few seconds. I prefer a warm sauce. (Side note: the remoulade by itself tasted a bit tart/sour and I was worried about it on the fish. But wow – it was a perfect match. Finally for those out of supplies, I used lime juice instead of lemon – still delicious!!