- 1.5 lbs. fluke fillets
- 1 cup flour
- 3 beaten eggs
- 1 cup Panko bread crumbs
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt & pepper
Dip each fluke fillet into the flour, beaten eggs and bread crumbs. In a pan, heat extra virgin olive oil over medium-high heat. Place the fillets in the heated oil for three minutes. Flip fillet and then place the pan with fillets in the oven for three minutes at 450 degrees.
To make the salad, chop arugala, tomato and onion. Add the lemon juice, olive oil, oregano, salt and pepper and mix together.
To plate, put the fish fillet on a plate and top with the salad.