Ingredients:

  • 2 Flounder Filets (6-8 ounces total)
  • 1 tablespoon Olive Oil (15 ml)
  • 1 tablespoon All-Purpose Flour (15 g)
  • 1/4 teaspoon Salt (1.5 g)
  • 1/8 teaspoon Black Pepper (0.75 g)
  • 4 tablespoons Unsalted Butter (56 g), cold, cut into small cubes
  • 2 tablespoons Fresh Lemon Juice (30 ml)
  • 1 tablespoon Chopped Fresh Parsley (optional) (5 g)
  • 1 teaspoon Chopped Fresh Chives (optional) (2 g)
  • 1/4 teaspoon Garlic Powder (1.5 g)

Instructions:

  1. Pat the flounder filets dry with paper towels. This will help them brown better.
  2. In a small bowl, whisk together the flour, salt, and pepper. Dredge each flounder filet lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil in the large non-stick skillet over medium heat. Once the oil is shimmering, gently place the flounder filets in the skillet. Cook for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork. Don't overcrowd the pan. If necessary, cook in batches.
  4. Remove the flounder from the skillet and set aside, keeping warm. Reduce the heat to low. Add the cubed butter to the skillet and let it melt slowly.
  5. Once the butter is melted, whisk in the lemon juice and garlic powder until the sauce emulsifies and thickens slightly.
  6. Stir in the chopped parsley and chives (if using).
  7. Pour the lemon-herb butter sauce over the cooked flounder filets and serve immediately.