This flounder milanese is lightly pan sauteed and topped with an arugula, lemon and tomatoes – one of my favorite flounder recipes!
I was on a cruise a few weeks ago aboard the Norwegian and one of the meals I ordered more than once was the Flounder Milanese. I was able to recreate a lighter version of that meal; rather than deep frying it, I generously sprayed the fish with olive oil and pan sauteed it until golden. For more flounder recipes, try this Flounder Piccata and this Flounder with White Wine, Tomatoes and Capers.
I love everything about this dish, it’s light, quick and satisfying all for under 225 calories. You can use any white fish fillet you wish, and if you rather make this in the oven, I would broil it instead. Hope you enjoy!
Meal Prep Tips:
- If fresh fish is available, purchase fish the day or day before you are going to cook it.
- If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it.
- Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes.
More Fish Recipes:
- Baked Salmon with Fresh Herbs
- Ahi Tuna Poke Bowl
- Skillet Fish Fillet with White Wine and Capers
- Healthy Baked Fish Sticks
- Cilantro-Lime Fish Tacos
Flounder Milanese with Arugula and Tomatoes
- Season fish lightly with salt and pepper.
- In a medium bowl, combine the arugula, tomato, olive oil and the juice from half of of the lemon. Season with salt and pepper, toss and set aside. Slice the other half of the lemon into 4 slices or wedges to serve with the fish.
- In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish.
- Dip each fish filet in the egg whites, then bread crumbs.
- Heat a large saute pan over medium heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until the crumbs are golden and the fish is opaque and cooked through.
- To serve, place a fillet on each dish and top with arugula salad and lemon.