Potato-crusted flounder with tomato salsa

3 - 5
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
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.


Fresh tomato(es)

2 medium, chopped

Uncooked red onion(s)

½ small, chopped


2 Tbsp, fresh, chopped

Balsamic vinegar

1 Tbsp, white variety

Table salt

¼ tsp


1 large egg(s)

Frozen mashed potatoes

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


  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.