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1
To make the pesto, put the artichokes, tomatoes, pine nuts, garlic, basil, and salt in a food processor.
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2
Puree the ingredients while slowly adding the olive oil.
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3
Reserve the pesto in a container, refrigerate if not using right away.
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4
Combine both cheeses with the tablespoon of flour and shake up well in a zip top bag.
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5
Put half of the cheese mixture in a pie plate.
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6
Add the other half when you have used up the first half (I found that this keeps the cheese from getting gummed up).
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7
Lightly beat the egg whites and pour into a pie plate.
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8
Heat two tablespoons of oil in a 12-inch non stick skillet over medium high heat until shimmering.
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9
Pat the flounder fillets dry.
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10
Slather both sides of the fish with the pesto.</>.
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11
Brush egg whites over pesto slathered fish.
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12
Dip both sides of the fish in the cheese mixture.
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13
Place three fillets in skillet and cook for about four minutes.
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14
Use a thin nonstick spatula the gently separate any cheesy edges that have melted together.
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15
Carefully turn the fillets to the other side and cook for approx another 4 minutes (if your skillet is running very hot you might only need to cook for three minutes.)
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16
The cheese should be golden brown.
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17
For the second batch, wipe the pan out, add another two tablespoons of oil and cook as before.
