Description
A simple yet elegant dish featuring flaky flounder fillets, pan-seared until crispy and topped with rich brown butter and fresh lemon juice.
Ingredients
- 4 flounder fillets (4–6 oz / 115–170 g each)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- About 1 cup all-purpose flour, for dredging
- 6 tablespoons salted butter
- 1 sprig fresh thyme (optional)
- Juice of 1 lemon, plus extra lemon wedges for serving
- 2 tablespoons finely chopped fresh parsley
Instructions
- Pat the flounder fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat the olive oil in a medium to large sauté pan over high heat, ensuring the bottom is well coated.
- Dredge each fillet lightly in flour, shaking off any excess, and carefully place the fillet into the hot oil.
- Cook for about 2 minutes until the edges begin to turn opaque, then gently flip and cook for another 1–2 minutes on the other side, depending on thickness. Transfer to a plate and repeat with remaining fillets.
- Discard the oil and wipe the pan clean, then reduce heat to medium.
- Add the butter and cook until it turns golden brown and smells nutty, about 4 minutes.
- Add the thyme sprig, if using, remove the pan from heat, and immediately squeeze in the lemon juice, swirling the pan to combine.
- Place one fillet on each plate, spoon the brown butter sauce over the top, sprinkle with parsley, and serve immediately with lemon wedges.
Notes
For optimal crispiness, make sure the fillets are patted dry and the oil is hot enough before frying.