- 1⁄4 cup pine nuts
- 1⁄4 cup unsalted butter
- 1 tablespoon minced fresh chives
- 4 6-ounce OCI Flounder Fillets
- Freshly ground black pepper
- 1⁄2 cup all-purpose flour on a plate
- Lemon wedges
- Sprigs of parsley
In a large non-stick frying pan, sauté the pine nuts in 2 tablespoons of the butter over moderately high heat, stirring frequently, until golden. Add the chives. Remove the frying pan from the heat and, using a slotted spoon, transfer the pine nuts and chives to a dish.
Season the flounder fillets with salt and pepper and dredge them in the flour, shaking off the excess. In the frying pan, heat the remaining butter over moderately high heat until the foam subsides and sauté the flounder until it just flakes, about 2 minutes on each side. Transfer the fish to 4 heated plates and spoon the pine nut mixture evenly over each fillet.
Garnish each serving with lemon wedges.