This week, French Fridays with Dorie brings us another recipe that is seemingly fancy, hence difficult, and turns out to be “elegant and easy”. Almond flounder meunière is a cross between sole amandine and sole meunière, made with flounder instead of sole, obviously. Doesn’t that sounds super French.

Lucky for me, flounder was on weekend special when I went to Whole Foods. $8.99 a pound. How fortuitous!

I loved the technique of brushing the fillets with egg yolk before dipping it in a mixture of ground almonds, flour, and lemon zest. It was easy and much less messy than dipping in multiple bowls.

Butter gets browned in the skillet before briefly sautéing the fish on both sides. The browned butter didn’t really do anything for me. And, even though I thought I was using plenty of butter, there really wasn’t enough to spoon over the fish as instructed.

The end result was wonderful. Delicate fillets of flounder with the nutty crust, topped with a squeeze of lemon, chopped parsley and some toasted almond slices. With some brown rice medley and sautéed spinach on the side, it was a perfect meal. I made it on Sunday, but it was easy enough to make on a weeknight. The only disappointment is that I made enough for two, we polished it off, and there were no leftovers.

There’s not much else to say about this one, except to give it thumbs up.

Check out how the other bloggers made out with their French fish here. We don’t post the recipes, but consider getting your own copy of the book, Dorie Greenspan’s book Around My French Table. Maybe you’ll even want to cook along with us on Fridays. You’ll have fun, I promise.