Flounder Meunière (Printer Version)

Golden pan-fried flounder with nutty lemon-browned butter sauce

# What You'll Need:

→ Fish

01 - 4 flounder fillets (about 5.3 ounces each), skin removed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Dredging

04 - 1/2 cup all-purpose flour

→ Cooking

05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons chopped fresh flat-leaf parsley
10 - Lemon wedges for serving

# How to Prepare:

01 - Pat flounder fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Place all-purpose flour on a shallow plate. Dredge each fillet lightly in flour, coating both sides and shaking off excess flour to prevent clumping.
03 - Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy and fragrant.
04 - Add the floured fillets to the hot skillet, working in batches if needed to avoid overcrowding. Cook 2 to 3 minutes per side until the exterior turns golden brown and the fish is just cooked through. Transfer to a warm platter.
05 - Wipe out the skillet with a paper towel. Add the remaining 4 tablespoons unsalted butter. Cook over medium heat, swirling occasionally, until it turns golden brown and develops a nutty aroma, approximately 2 to 3 minutes.
06 - Remove the skillet from heat. Stir in fresh lemon juice and chopped flat-leaf parsley. Immediately spoon the warm browned butter sauce over the cooked flounder fillets.
07 - Plate the fillets with sauce and serve immediately with fresh lemon wedges on the side.

# Expert Suggestions:

01 -
  • The whole meal comes together faster than you'd think, making weeknight dinners feel restaurant-worthy without the stress.
  • That browned butter sauce is where the real payoff happens—it transforms simple fish into something genuinely memorable.
02 -
  • The browned butter can burn in seconds once it hits that nutty stage—stay in the kitchen and keep your eyes on it.
  • If your pan isn't nonstick, the fillets might stick; a little extra oil helps, or use a fish spatula if you have one.
03 -
  • Buy your flounder the same day you plan to cook it; fresh fish makes all the difference in texture and flavor.
  • If your fillets are particularly thick, gently pound them to an even thickness with a meat mallet so they cook evenly.
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