Shelly's Recipe

Flounder with Lemon-Butter Sauce

Category: Fish and Seafood

4 (5- to 6-ounce) flounder fillets
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil, plus more if needed
2 tablespoons unsalted butter
Juice of 1 lemon
3 tablespoons finely chopped parsley

Sprinkle fillets with salt and pepper. Place flour on a plate.

In a large skillet, heat oil over medium-high heat. When very hot, dredge two of the fillets in flour to coat both sides, shake off excess and add fillets to pan. Cook until browned and just opaque in the center, about 2 minutes per side. Transfer fillets to a plate and keep warm. Repeat with remaining fillets, adding more oil if needed.

Lower heat to medium-low and add butter. When melted, stir in lemon juice and parsley. Pour butter sauce over flounder and serve.

Serves 4

Note: I like to serve it with rice pilaf and steamed greens or asparagus for a delightful meal.