Cashew-Crusted Flounder with Creamy Lemon Drizzle and Garlicky Green Beans

Various kinds of nuts make great crusts for fish, poultry, and pork. The buttery flavor of cashews goes especially well with a delicate fish like flounder, and it’s a cinch to prepare. Combining the ground nuts with fine, dry breadcrumbs like panko gives a little crunch to the coating.

Salt, pepper, and a drizzle of fresh lemon juice are all you need to season the flounder. I chose to add a simple, creamy sauce for a bit of contrast in taste and texture. Plain Greek yogurt is a good base for a sauce that needs to be lighter than one made with mayonnaise or sour cream. The tangy richness of the yogurt adds its own layer of flavor, and combining it with fresh lemon juice and zest and some earthy garlic results in a robust drizzle that’s still light enough not to overpower the fish.

Tip: Use a vegetable peeler to remove the zest (outer yellow part only) from the lemon.

Zesting the Lemon

The little bit of garlic in the sauce is complemented here with more boldly flavored garlicky green beans. It’s an easy, fresh side dish loaded with big taste—light, lean, and savory.

Serves 4

Ingredients

For the Flounder and Drizzle

• 1/3 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp chopped lemon zest
• 1 small garlic clove, chopped
• sea salt
• freshly ground black pepper
• 1/2 cup cashews
• 1/4 cup panko (or other fine, dry breadcrumbs)
• 2 6- to 7-oz flounder filets, cut in half crosswise
• flour, for dredging
• 1 large egg white, whisked
• 2 tbsp peanut oil

For the Green Beans

• 1/2 lb green beans, trimmed and snapped into 2-inch pieces
• 1 tbsp olive oil
• 1 large garlic clove (or 2 small), finely chopped
• 1 shallot, thinly sliced
• sea salt
• freshly ground black pepper

Green Beans, Garlic, and Shallot

Preparation

For the Flounder and Drizzle

1. Combine the yogurt, juice, zest, and garlic in a small food processor and season with salt and pepper. Process until creamy smooth. Pour into a small bowl and set aside.

Garlic and Lemon Zest for the Drizzle

Creamy Lemon Drizzle

1. Clean the processor and place the cashews and panko in it. Pulse until the nuts are finely chopped. (Don’t overdo it, or you’ll end up with cashew butter.) Spread the mixture onto a plate.

Ground Cashews and Panko

1. Working with 1 filet at a time, dredge the fish in flour and dip into the egg white, letting the excess drip off. Press into the cashew-panko mixture, coating both sides.
2. Place side by side on a plate and refrigerate 20 minutes (refrigeration helps the crust adhere to the fish).
3. Heat a large, nonstick skillet over medium-high heat and add the peanut oil. Season the fish on both sides with salt and pepper and add to the skillet.
4. Fry until golden brown and just cooked through, about 3 minutes per side. 

Cashew-Crusted Flounder

For the Green Beans

1. In a small saucepan, blanch the green beans in boiling, salted water for 3 minutes. Drain and rinse under cold water (to stop the cooking).

Blanched Green Beans

1. Heat a medium skillet over medium-low heat and add the olive oil. Add the garlic and shallot and cook slowly until beginning to soften, 4-5 minutes.
2. Add the green beans to the skillet and cook until hot throughout and crisp-tender.

Garlicky Green Beans and Shallots

To serve, place 1 flounder filet on each of 4 plates and spoon the creamy lemon drizzle on top. Divide and spoon the garlicky green beans alongside.