<b>Ingredients:</b>
1 lb. flounder fillets<br>
1 cup panko crumbs<br>
½ teaspoon paprika<br>
2 tablespoons unsalted butter<br>
2 tablespoons olive oil<br>
Salt and freshly ground black pepper
<b>Tomato Basil Sauce Ingredients:<br></b>¼ cup freshly washed firmly packed basil leaves<br>
3 tablespoons white wine vinegar<br>
½ cup canned crushed tomatoes<br>
2 tablespoons chopped tarragon<br>
2 tablespoons chopped chives<br>
½ cup sour cream<br>
1 teaspoon Worcestershire sauce<br>
3 green onions, chopped<br>
½ teaspoon dry mustard<br>
1 clove garlic, peeled and crushed<br>
freshly ground black pepper to taste<br>
⅛ teaspoon salt or to taste
<b>Step 1:</b>
Thoroughly rinse basil leaves to remove all dirt and grit.
<b>Step 2:</b>
Chop all other herbs and garlic.
<b>Step 3:</b>
Combine all sauce ingredients in a blender until smooth. Set aside.
Place panko in a bowl and season with salt, paprika and then stir to mix.
<b>Step 5:</b>
Dredge fish on both sides in the seasoned panko.
<b>Step 6:</b>
Melt butter with oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
<b>Step 7:</b>
Cook for about 2-3 minutes on each side until lightly golden and flaky.
<b>Step 8:</b>
Pour tomato basil sauce over fillets and serve immediately. Garnish with sliced cherry tomatoes if desired.