Pan-Fried Flounder with Apricot-Honey Sauce

Lightly breaded, thin fish filets are the base of this easy, fast, and flavorful dinner. I used flounder because of its delicate texture and mild flavor, crusted with panko breadcrumbs, to add a light crispiness without that heavy-breading feel.

The simple sauce has few ingredients but adds a nice balance of sweetness and earthiness with apricot preserves, honey, rosemary, and shallot. It doesn’t get much easier than this little drizzle to dress the fish with a big burst of blended flavors.

Serves 2

Ingredients

• 3 tbsp olive oil, divided
• 2 tsp finely chopped shallot
• 2 tbsp apricot preserves
• 1 tbsp honey
• 1 tbsp white balsamic vinegar
• 1 tsp finely chopped rosemary
• sea salt
• freshly ground black pepper
• 1 large egg
• 3/4 cup panko, or other fine, dry breadcrumbs
• flour, for dredging
• 2 6-oz skinless flounder filets

Preparation

1. Heat a small saucepan or skillet over medium-low heat and add 1 tablespoon olive oil. Add the shallot and cook, stirring frequently, 2 minutes, until just tender.
2. Add the apricot preserves, honey, vinegar, and 1 teaspoon rosemary. Cook, stirring frequently, until the preserves have melted and the sauce thickens slightly, 2-3 minutes. Remove from the heat and season with salt and pepper.

Shallot Beginning to Cook

Sauce Beginning to Cook

Apricot-Honey Sauce

1. Whisk the egg in a shallow bowl and spread the panko on a large plate.
2. Dredge the filets in four, shaking off excess. Dip in the egg, letting excess drip off, then press both sides of the fish into the panko, coating well. Season with salt and pepper.
3. Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Fry the filets until tender and just cooked through, about 3 minutes per side.

Panko-Coated Filets

Filets Beginning to Cook

 Plate the flounder and drizzle with sauce. Serve right away.

Pan-Fried Flounder with Apricot-Honey Sauce