Flounder Francese with Toasted Almonds, Lemon, and Capers

• Garlic
• 4 flounder fillets for the chicken cutlets
• Zest and juice of 1 lemon
• 3 tablespoons capers, drained
• 1 shallot, thinly sliced
• 2 ounces (1/4 cup) sliced almonds, toasted

1. Prepare the fish as you would the chicken in the master recipe, #84, reducing the cooking time to 3 minutes on each side.
2. When preparing the sauce, after the white wine reduces, add the lemon zest to the pan, then the juice of the lemon and the capers.
3. Continue as before, subbing the shallots for the garlic when preparing the spinach.
4. Top the fish with toasted almonds before serving.

garlic, chicken cutlets, lemon, capers, shallot, almonds

Taken from www.epicurious.com/recipes/food/views/flounder-francese-with-toasted-almonds-lemon-and-capers-374297 (may not work)