Flounder Florentine

I'm attempting to eat more omega 3 food sources. Come on good cholesterol! I tested out another white fish, flounder, and thankfully, this one doesn't taste fishy!

10 almonds, sliced

1 flounder fillet
Salt and pepper
1 egg
½ teaspoon of heavy cream
1 tablespoons extra virgin olive oil
1 tablespoon butter
½ cup apple juice, or white wine
½ lemon zest lemon juice and zest
1 tablespoon capers
 
Heat a small skillet over medium heat and toast the almonds for just a couple of minutes. Remove from heat and set aside.

Season the flounder with a little bit of salt and pepper. Then in a small bowl, whisk the egg and cream together.

In a medium pan over medium heat, melt the butter and olive oil. Once melted, add the flounder skin side up. Cook for 3 minutes, until the skin is just starting to brown. Flip and cook further until it begins to brown. Remove from the pan and keep warm.

In the same pan, add the apple juice (or white wine) and boil for about 2 minutes until reduced. Add the lemon juice, zest, and capers. Cook for 1-2 minutes and pour over the flounder. Top with almonds.