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1/1 Photo of Artichoke Pesto Flounder With Asiago Crust
This was created for RSC #11. I combined two favorite ways that I like to prepare fish. One with a cheese crust and one coated with pesto. The combination seems like a natural. The egg wash might seem like an unnecessary step, but after experimentation, I found that the cheese had more even coverage when you use it. You could use another flaky white fish if you prefer. If you have any pesto left over, you could put a dollop on top of the fish.
Units: US | Metric
Serving Size: 1 (307 g)
Servings Per Recipe: 4
The following items or measurements are not included: