Potato-crusted flounder with tomato salsa
2
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Don’t confuse potato flakes with instant mashed potatoes. The flakes are coarser in texture, which is necessary to properly coat the fish. It's a great way to add flavor to any weeknight fish fillet. The whole dish comes together in just 10 minutes. It features a salsa of fresh tomatoes, red onion, cilantro, and balsamic vinegar to serve alongside the fish. After dredging the fish in egg wash, coat it with the Parmesan-potato mixture and pan-sear it in some hot oil, which should only take about 5 minutes total. You'll love how quick and easy and delicious this dinner is, and it'll soon become one of your go-to weeknight favorites.
Ingredients
Tomato
2 medium, chopped
Red onion
½ small, chopped
Cilantro
2 Tbsp, fresh, chopped
Balsamic vinegar
1 Tbsp, white variety
Table salt
¼ tsp
Egg
1 large egg(s)
Frozen mashed potatoes
⅔ cup(s), or instant mashed potato flakes
Grated Parmesan cheese
2 Tbsp
Black pepper
½ tsp, freshly ground
Uncooked sole fillet
1 pound(s), 4 (1⁄4-pound) skinless
Olive oil
1 Tbsp
Instructions
1
To make the salsa, combine the tomatoes, onion, cilantro, vinegar, and salt in a medium bowl.
2
Lightly beat the egg in a shallow dish. Place the potato flakes, Parmesan, and pepper on a sheet of wax paper. Dip each fillet into the egg then into the potato mixture, pressing gently so the flakes adhere.
3
Heat the oil in a large nonstick skillet over medium to medium-high heat. Add the fish and cook until browned on the outside and just opaque in the center, 2 – 3 minutes on each side. Serve the fish with the salsa. Yields 1 fish fillet and generous 1⁄4 cup salsa per serving.
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