FLOUNDER FLORENTINE WITH PISTACHIOS

Steps:

• Pick over the fillets to remove small bones.
• Remove and discard tough stems or blemished leaves on the spinach. Rinse thoroughly and drain well.
• Heat olive oil and 1 tablespoon of the butter in a casserole and add spinach. Sprinkle with salt, pepper and nutmeg and stir. Cook about 1 minute or until wilted. Remove from the heat.
• Put milk in a flat dish and add flounder pieces. Sprinkle with salt and pepper and turn the pieces in the milk. Shake off excess.
• Blend flour with salt and pepper. Add fish pieces and coat on all sides. Shake off excess.
• Heat corn oil in a nonstick skillet and add fish fillets. Cook about 1 minute or less, until golden brown on one side. Turn the pieces and cook about 1 minute or less. As the fish pieces are cooked, transfer them immediately to individual plates, rather than to a platter. The fish is delicate and must not be overhandled. Surround each serving of fish with a portion of spinach.
• Pour off the fat from the skillet and add the remaining 4 tablespoons of butter and pistachios. Heat until bubbling and sprinkle with lemon juice. Pour the sauce over fish.