Flounder with Lemon-Butter Sauce


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


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 is not 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.

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. 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. Sir in the fresh herbs, spoon the sauce over fish.


Recipe courtesy of Tradewinds Magazine.