Flounder Florentine With Pistachios

• 4 skinless, boneless fillets of flounder or fluke, about 1 1/4 pounds
• 1 1/2 pounds fresh spinach
• 1 tablespoon olive oil
• 5 tablespoons butter
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons milk
• 13 cup flour
• 2 tablespoons corn, peanut or vegetable oil
• 1/4 cup shelled pistachio nuts
• 1 tablespoon freshly squeezed lemon juice

1. Pick over the fillets to remove small bones.
2. Remove and discard tough stems or blemished leaves on the spinach.
3. Rinse thoroughly and drain well.
4. Heat olive oil and 1 tablespoon of the butter in a casserole and add spinach.
5. Sprinkle with salt, pepper and nutmeg and stir.
6. Cook about 1 minute or until wilted.
7. Remove from the heat.
8. Put milk in a flat dish and add flounder pieces.
9. Sprinkle with salt and pepper and turn the pieces in the milk.
10. Shake off excess.
11. Blend flour with salt and pepper.
12. Add fish pieces and coat on all sides.
13. Shake off excess.
14. Heat corn oil in a nonstick skillet and add fish fillets.
15. Cook about 1 minute or less, until golden brown on one side.
16. Turn the pieces and cook about 1 minute or less.
17. As the fish pieces are cooked, transfer them immediately to individual plates, rather than to a platter.
18. The fish is delicate and must not be overhandled.
19. Surround each serving of fish with a portion of spinach.
20. Pour off the fat from the skillet and add the remaining 4 tablespoons of butter and pistachios.
21. Heat until bubbling and sprinkle with lemon juice.
22. Pour the sauce over fish.

skinless, fresh spinach, olive oil, butter, salt, freshly ground pepper, freshly grated nutmeg, milk, flour, corn, nuts, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/4011 (may not work)