Description
A light and satisfying pan-seared flounder dish with nutty brown butter and a burst of lemon juice, perfect for impressing family and friends.
Ingredients
- 4 flounder fillets (4–6 oz / 115–170 g each)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 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.
- Dredge each fillet lightly in flour, shaking off any excess, and place them in the hot oil.
- Cook for about 2 minutes until the edges turn opaque, flip, and cook for another 1–2 minutes. Transfer to a plate and repeat with remaining fillets.
- Discard the oil, wipe the pan clean, and reduce heat to medium.
- Add the butter to the pan and cook until golden brown and nutty, about 4 minutes.
- Add the thyme if using, then squeeze in lemon juice while swirling the pan to combine.
- Serve the fillets on plates, spoon the brown butter sauce over them, and sprinkle with parsley. Serve immediately with lemon wedges.
Notes
For best results, adjust the seasoning and taste as you go. A splash of extra lemon juice can enhance brightness.