INGREDIENTS
1/2 cup flour
Salt and pepper
4-6 flounder fillets
1 large head escarole, coarsely chopped
1 small onion, halved and thinly sliced
3 cloves garlic, 2 thinly sliced and 1 chopped
1/8 tsp. grated nutmeg
1/2 cup dry white wine
1/2 cup seafood or chicken stock
1/4 cup extra-virgin olive oil
1/2 to 3/4 cup packed fresh herbs such as parsley, rosemary, thyme, sage or mint
1 lemon, zested and quartered
4-6 pats butter
DIRECTIONS
Preheat oven to 450 degrees.
In a shallow bowl, season flour with salt and pepper.
Dredge fish in the flour; shake off any excess.
In a 9 x 13-inch baking dish, toss the escarole, onion, sliced garlic and nutmeg; season.
In a small bowl, whisk the wine, stock and extra-virgin olive oil.
Pour 1/2 the wine mixture over the escarole.
Arrange the fish on top of the greens.
For the gremolata, on a cutting board, finely chop the herbs with the lemon zest and chopped garlic.
Sprinkle the fish with the gremolata, top with pats of butter; then pour the remaining wine mixture over the fish.
Bake until fish is opaque, about 20 minutes.
Serve the fish in bowls or deep plates on top of greens.
Garnish with lemon wedges.
Serves 4-6.
