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Fish main course? Flounder fillets à la mugnaia ready in no time

Flounder alla mugnaia

A simple dish, but rich in taste and simplicity: the recipe for plaice alla mugnaia left to marinate in milk is a fish main course that should not be underestimated.

The mugnaia plaice fillets are a very genuine and delicious second course of fish. It is one of those quick and easy recipes to prepare, a dish that you can bring to the table on any occasion and that will amaze your family and your guests. Plaice alla mugnaia is a tasty reinterpretation of the traditional recipe for fillet of sole alla mugnaia . The characteristic element that unites these two preparations is, in fact, the soft breading made with flour.

The choice of plaice, for this pan-fried recipe, is due to its particular properties that make it a fish with a delicate flavor and also loved by children. This recipe falls into the category of fish main courses that are quick to prepare and with excellent nutritional value . In fact, the flounder in a pan in a pan contains little fat and provides a high quantity of noble proteins.

Let’s see together the ingredients and the preparation of this dish.

Flounder alla mugnaia
Flounder alla mugnaia

Preparation of plaice alla mugnaia

  1. Start by rinsing the plaice fillets well under running water. After that, dry them thoroughly with a paper towel and place them on a large bowl.
  2. Season the plaice fillets with salt and pepper and cover with the milk. Leave everything to soak for about half an hour .
  3. In the meantime, you can proceed to make the sauce by washing the parsley, drying it and chopping it with a sharp knife. The chopped parsley is placed in a bowl and sprinkled with lemon juice.
  4. After half an hour of waiting, remove the excess milk from the fillets and pass them in the flour .
  5. Prepare a large non-stick pan and melt the clarified butter in it. When it is hot, place the floured fillets on the pan and cook for about four to five minutes per side . You can replace the clarified butter with good extra virgin olive oil. The difference is that clarified butter has a higher smoke point.
  6. The fillets will be ready when they have taken on that characteristic golden color and the outside is slightly crunchy. Arrange the flounder fillets on a serving plate and pour the lemon juice with the parsley. They should be served and eaten hot and fragrant.

If you prefer baking, cook the flounder in the oven at 200 ° C for 15 minutes . After this time, turn on the grill and cook for another five minutes. This last measure will make the plaice golden brown and crunchy as if it were fried. It will seem almost as greedy as a steak of baked salmon .


After being cooked, both in a pan and in the oven, the flounder fillets can be kept in the fridge for about two days .

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