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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
I learned a new cool trick. You can use a mashed potato mixture to batter breaded fish. The potato works to seal in the moisture of the sole, so this fish tastes totally fried even though it’s baked. With a simple coating of Knaidels and Krumbs, you don’t need anything else.
1 Russet potato, peeled and diced
1 shallot, peeled and cut into chunks
juice of 1/2 lemon
pinch salt
1/3 cup Gefen Olive Oil
1 and 1/2 pounds flounder or sole, trimmed into rectangles
1 cup Oberlander’s gluten free Knaidels and Krumbs
2 cucumbers, peeled and julienned
1 shallot, cut into thin strips
juice of 1 lemon
1 tablespoon sugar
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.
In a medium pot, cover potato with water. Bring to a boil and cook for 20 minutes, until tender. Drain.
In a food processor, combine potato, shallots, lemon juice, and salt. Blend to combine. Drizzle in olive oil and blend. Place mixture in a shallow bowl.
Place Krumbs in a second shallow bowl. Dredge fish first in potato mixture, then in Krumbs. Place on prepared baking sheet. Bake for 20 minutes. For a more elegant version, as pictured, coat the top only with the potato mixture and Krumbs.
In a medium bowl, combine cucumbers, shallots, lemon juice, and sugar.
Drain cucumber salad and swirl onto the center of the plate.
Top with a flounder fillet.
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