Artichoke Pesto Flounder With Asiago Crust
31 mins (prep 15, cooking 16)
14 ingredients
4 servings
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.

Categories:  <-60-mins , main-dish , time-to-make ,
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Serving Size (42.85 g)
Servings 4
Amount per Serving
Calories 283.32 Calories from Fat 268.74
% Daily Value *
Total Fat 29.86g 183.75%
Saturated Fat 3.62g 72.45%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 146.08mg 24.35%
Total Carbohydrate 4.11g 5.48%
Dietary Fiber 0.81 g 12.9%
Sugars 0.41 g %
Protein 2.01g 16.06%
Vitamin A 3.55IU% Vitamin C 0.09mg%
Calcium 3.34mg% Iron 0.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
flounder fillets, finely shredded asiago cheese, finely shredded parmesan cheese, large egg whites, water-packed artichoke hearts, sun-dried tomatoes packed in oil, large garlic clove, dried basil