Breaded Flounder Almondine with Rice Pilaf and Zucchini Noodles

Eastern Fish Breaded Flounder Almondine with Rice Pilaf and Zucchini Noodles

Serves: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes


  • 8 2-3oz golden harvest panko breaded flounder
  • 2 tblsp extra virgin olive oil
  • 4 cloves minced garlic
  • ½ cup sliced almonds lightly toasted
  • 2 tblsp lemon juice
  • 2 tblsp ghee


Zucchini Noodles

  • 12oz fresh zucchini noodles
  • 2 tsp sea salt
  • 3 tblsp ghee
  • 1 clove minced garlic
  • ¼ cup parmesan
  • Fresh ground pepper to taste


Rice Pilaf

  • 2 cups white rice (preferably long grain)
  • 2 teaspoons of olive oil (or chicken fat)
  • 1/2 cup chopped onion – green onion (scallions) or yellow onion
  • 1/2 cup chopped celery
  • Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock*
  • 2 teaspoons of salt or seasoned salt
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon cayenne
  • 1/2 cup chopped fresh parsley




1: Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

2: While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.

When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.

3: If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.

If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

4: Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).

Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.



5: bring a two quart pot with salted water to a boil and immerse zucchini noodle for one minute then shock in an ice water bath.

6: drain zucchini noodles then in a medium size saute pan add ghee, garlic and sea salt and add noodles warming them up for about 3 minutes.

7: meanwhile In a medium sauce pan on medium high heat saute almonds in the olive oil until golden brown then set aside.

8: heat fryer to 350 f then fry flounder for 2 ½ to 3 ½ minutes until golden brown.

9: After the set amount of cooking time for the rice is complet, remove the pan with the rice from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.

When ready to serve plate the rice, fish and noodles then add ghee and lemon juice to the almond garlic pan heating gently to melt then pour over top of the flounder. Top the zucchini noodles with the parmesan and serve.