Ingredients:

  • 2 (6-ounce/170g each) flounder fillets, skin on or off
  • 1 tablespoon all-purpose flour (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pat flounder fillets dry with paper towels. Season with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat butter and olive oil in a large non-stick skillet over medium-high heat. Add garlic and sauté until fragrant (about 30 seconds), being careful not to burn.
  3. Place flounder fillets in the skillet, skin-side down if using skin-on fillets. Cook for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork.
  4. Remove flounder from the skillet and set aside. Add white wine and chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
  5. Reduce the sauce slightly, about 2 minutes. Stir in lemon juice and capers. Taste and adjust seasoning if needed.
  6. Return the flounder to the skillet and spoon the sauce over the fillets. Garnish with fresh parsley. Serve immediately.