Ingredients

4 servings

　　

Omit

Garlic

　　

Swap

4 flounder fillets for the chicken cutlets

　　

Add

Zest and juice of 1 lemon

　　3 tablespoons capers, drained

　　1 shallot, thinly sliced

　　2 ounces (1/4 cup) sliced almonds, toasted

　　

Step 1

Prepare the fish as you would the chicken in the master recipe, #84, reducing the cooking time to 3 minutes on each side.

　　

Step 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. Continue as before, subbing the shallots for the garlic when preparing the spinach.

　　

Step 3

Top the fish with toasted almonds before serving.

　　Rachael Ray 365: No Repeats