Panko Encrusted Fish
Michael Symon's Fluke Milanese with Lemon
- 1 pound Fluke Fillets
- Salt and freshly ground Black Pepper to taste
- 3/4 cup Flour
- 2 large Eggs (slightly beaten)
- 1 cup Panko Breadcrumbs
- 1/4 cup Olive Oil (plus more for salad)
- 4 tablespoons Unsalted Butter
- juice and zest of 2 Lemons
- 1 tablespoon chopped Parsley
- 2 cups Arugula
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup finely shaved Red Onion
- Arrange 3 shallow dishes in a row, one with flour, the next with beaten eggs, and the final with panko breadcrumbs. Season the flour with salt and the lemon zest.
- Season the fluke and the flour with salt and freshly ground black pepper. Dip each piece of fish into the flour, then egg then bread crumbs, being sure to shake off any excess at each stage.
- Heat a large sauté pan over medium high heat and add the olive oil. When the oil is hot, add the breaded fluke. Cook on one side without moving around too much for about 4 to 5 minutes, until golden brown. Carefully flip and cook on the other side for 2 to 3 minutes. Remove to a plate and wipe out the pan with a paper towel.
- Place the pan back on the heat and reduce the heat to medium. Add the butter. When the butter has melted and starts to foam, swirl it around in the pan and continue to cook for another minute or 2 until it starts to brown. Turn off the heat and add the juice of 2 lemons, parsley and a pinch of salt.
- In a medium mixing bowl, combine the arugula, tomatoes and red onion. Drizzle some olive oil over the top and season with salt and freshly ground black pepper. Toss gently to thoroughly coat everything and set aside.
- Place the fish on a platter and pour the lemon sauce over it, adding some salad on top and parsley to garnish.