Flounder Piccata

By cserumga

Per serving: 226 cal, 15g total fat, 4g carb, 15g protein

Ingredients

• 8 flounder fillets (about 2 oz each), blotted dry and seasoned with 1/2 tsp each kosher salt and black pepper
• 1/4 cup all-purpose flour
• 4 tsp olive oil, divided
• 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 parsley

Details

Cooking time 20mins

Preparation

Step 1

Drudge 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 melts; season with 1/2 tsp pepper and 1/4 tsp salt.

Serve fillets with sauce and garnish each serving with parsley.