Cold salads can get so boring and unfulfilling but the addition of a warm, pan-fried flounder on a bed of mixed spring greens adds a sense of “real_meal” to this dish. Minimal vegetable oil used for pan-frying keeps this a heart and weight healthy option, as does the light balsamic vinaigrette. Simple, quick and bursting with light flavors, this is a great dish for hot summer days.

Serves 4

4 flounder fillets rinsed and patted dry with paper towel
1 cup all purpose flour
1/2 tablespoon finely chopped parsley
1 teaspoon paprika
1 teaspoon salt
3 tablespoons olive oil
1 bag of mixed spring greens, washed and thoroughly drained
2 green onions (scallions) finely chopped
{For the Dressing}
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Mix the flour, parsley, paprika and salt in a wide bowl or deep dish plate.

In a non-stick skillet or pan, heat the 3 tablespoons of olive oil on medium high heat. Dredge the fillets in the flour mixture making sure to coat entire fish thoroughly. Gently shake off any excess flour before placing in the pan. Pan fry the fillets for approximately 2-3 minutes on each side, depending on thickness of fish.

Whisk all the ingredients for the dressing together until smooth and emulsified.

Arrange the spring greens on serving plates and layer fish on top. Sprinkle the scallions over fish and spring greens; drizzle balsamic dressing generously. Serve immediately.