For the flounder:

1/2 cup golden flaxseed meal

1/4 cup raw pepitas, finely chopped

Dash red pepper flakes

Sea salt

1 large egg, lightly beaten

4 flounder filets

Olive oil

1 lime

In a shallow dish combine 1/2 cup flaxseed meal, 1/4 cup chopped pepitas, and season with a dash or two of red pepper flakes and sea salt. In another dish crack one large egg and beat lightly. Dredge flounder fillets in flaxseed meal mixture, then egg, then back in meal. Heat a few tablespoons olive oil in a cast-iron skillet over medium-high. When oil is hot, add filets and cook for about 3 minutes on each side, until crust is golden brown. Plate fish, squeeze lime juice over top, and serve with a dollop of avocado-basil crema (recipe below) and sauteed chopped asparagus bits (recipe below).

Avocado-Basil Crema:

1 ripe avocado

Handful fresh basil leaves

A few splashes soy milk

Juice from about 1 lime

1 tsp lime zest

Combine all ingredients in a food processor; puree to a smooth consistency, taste, and adjust flavors as preferred. (Note: Avocados and basil are both prone to quick oxidization, so make this relatively close to serving time to avoid a brown colored crema).

For the asparagus:

1 bunch asparagus, finely chopped

Olive oil

After pan-frying the flounder, heat more olive oil in same skillet. Add chopped asparagus bits and saute over medium heat until bright and just tender, about 5 minutes. Serve over fish.

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