Seafood Flounder Piccata

By SharonE

Ingredients

• ¾ teaspoon kosher salt
• ½ cup Wondra (will be crispier) or all-purpose flour
• 4 tablespoons (½ stick) unsalted butter
• 2 tablespoons olive oil
• 4 flounder fillets (4 to 6 ounces each)
• ½ large lemon, thinly sliced
• ¼ cup capers, drained and rinsed
• ½ cup low-sodium chicken broth
• ¼ cup fresh flat-leaf parsley leaves, chopped

Details

Servings 4

Preparation

Step 1

In a shallow bowl, combine ½ teaspoon of the salt with the flour. Set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil to the hot pan and heat until the butter is melted and the foam has subsided. Dredge a piece of flounder in the flour, making sure to coat both sides. Add the fish to the hot pan and repeat with one more fillet. Cook for 4 minutes on the first side, or until deep golden brown and almost completely cooked through. Gently flip the fish and cook an additional 1 to 2 minutes, or just until cooked through. Remove the fish to a platter. Add another tablespoon of butter and olive oil to the pan and repeat with the remaining fish fillets. Tent the platter with foil to keep the fish warm.

To the hot pan, add the lemon slices and capers. Cook, stirring often with a wooden spoon, for about 2 minutes, or until the capers are beginning to open and the lemons are starting to brown. Add the chicken broth and simmer for about 3 minutes to reduce by a third. Stir in the remaining 2 tablespoons butter and season with the remaining ¼ teaspoon salt. Spoon the sauce over the fish. Sprinkle with the parsley and serve.