Name: Potato-Crusted Flounder with Tomato Salsa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 medium fresh tomato(es) chopped; 0.5 small uncooked red onion(s) chopped; 2 Tbsp cilantro fresh, chopped; 1 Tbsp balsamic vinegar white variety; 0.25 tsp table salt; 1 large egg(s); 0.667 cup(s) frozen mashed potatoes or instant mashed potato flakes; 2 Tbsp grated Parmesan cheese; 0.5 tsp black pepper freshly ground; 1 pound(s) uncooked flounder fillet(s) 4 (1⁄4-pound) skinless; 1 Tbsp olive oil

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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.

Ingredients

fresh tomato(es)

2 medium, chopped

uncooked red onion(s)

½ small, chopped

cilantro

2 Tbsp, fresh, chopped

balsamic vinegar

1 Tbsp, white variety

table salt

¼ tsp

egg(s)

1 large

frozen mashed potatoes

⅔ cup(s), or instant mashed potato flakes

grated Parmesan cheese

2 Tbsp

black pepper

½ tsp, freshly ground

uncooked flounder fillet(s)

1 pound(s), 4 (1⁄4-pound) skinless

olive oil

1 Tbsp

Instructions

To make the salsa, combine the tomatoes, onion, cilantro, vinegar, and salt in a medium bowl.
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.
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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