Flounder Piccata

By á-5868

Ingredients

• Dredge:
• 8 flounder fillets (about 2oz each), blotted dry and seasoned with 1/2 tsp. each kosher salt and black pepper.
• 1/4 cup all-purpose flour
• Heat: 4 tsp. olive oil, divided
• Add:
• 1/4 cup dry white wine
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. capers, drained
• 3 Tbsp. unsalted butter
• 1/2 tsp. black pepper
• 1/4 tsp. kosher salt
• 2 Tbsp. minced fresh parsley

Preparation

Step 1

Dredge fillets in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. add half the fillets and cook until golden, about 2 minutes per side. transfer fillets to a platter, tent with foil. repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet cook 30 seconds. off heat, swirl in butter until it melts, season with 1/2 tsp. pepper and 1/4 tsp. salt.
Serve fillets with sauce and garnish each serving with parsley