Flounder with Lemon-Butter Sauce Recipe

By jargrr

Ingredients

• 4 4- to 6-ounce, 1/2-inch-thick flounder fillets (fresh, not frozen)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon or so all-purpose flour (optional)
• 3 tablespoons unsalted butter, cut into 4 slices
• Juice of 1 lemon (about 1/4 cup)
• 2 tablespoons finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. Pat both sides of the fish fillets dry with paper towels and then season them with salt and pepper. Heat the oil in a medium skillet (preferably cast-iron or stainless steel and not nonstick) over medium-high heat until the oil ripples but isn’t smoking, 1 1/2 to 2 minutes. While the oil is heating, go ahead and pat both sides of the fillets dry a second time.
2. Sprinkle a little flour, if using, over both sides of the fillets and use your fingers to evenly coat both sides. Add the fillets to the skillet and cook, without moving, for 2 minutes. Slide a thin metal spatula underneath the fillets (making sure to use firm pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fillets. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 seconds or so and try again. The fish will release when it’s ready–and only when it’s ready.
3. Place a slice of butter on top of each fillet and stand idly by as it melts and drips off the butter and into the skillet. Cook the fillets until they spring back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates. Squeeze the lemon juice into the skillet and, with the skillet still over the heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish.