Ingredients
- ¼ cup Cento Classico Olive Oil
- 3 Eggs, beaten
- ¼ cup Anna TIPO 00 Flour
- 1 lb (about 3-5 fillets) Flounder
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), drained and cut in half
- 1 jar Bellino Artichokes in Brine 8-10 (12 oz), drained, rinsed and cut in half
- 2 tbsp Cento Nonpareil Capers
- 1 bottle Cento Clam Juice (8 fl oz)
- 2 tbsp Butter
- 2 Lemons
Directions
In a large frying pan, heat oil over medium-high heat. Add eggs and flour to two separate shallow dishes. Once oil is hot, dredge fish in flour then dip into egg and add to pan. Be careful not to overcrowd the pan, working in batches if necessary. Cook until golden on both sides, about 3-4 minutes per side; set aside and keep warm. In the same pan, add sun dried tomatoes, artichokes and capers. Sauté for 1-2 minutes, then add clam juice, butter, and juice of one lemon; reduce 2-3 minutes. Place fish on a large serving platter and top with sauce. Cut remaining lemon into wedges for serving. Serves 4.
