Canadian Flounder Recipe

Pat dry and portion

Pat the flounder fillets dry with paper towels. If fillets are large, portion into 4 equal serving pieces (about 4–6 oz each).

Lightly season both sides of each fillet with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper in total, dividing evenly among fillets. Sprinkle lemon zest evenly over fillets and drizzle 2 tablespoons lemon juice over them. Let sit at room temperature for 5–8 minutes while you prepare the coating.

Place 1/2 cup flour on a shallow plate and 1/2 cup fine breadcrumbs on a second plate. Lightly dredge each fillet in flour, shaking off excess, then press into breadcrumbs to form a thin even coating. Set coated fillets on a tray and let rest 3 minutes to help coating adhere.

In a large nonstick or stainless-steel skillet, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until the butter is foamy and begins to sizzle but is not browned. The oil raises the smoking point and helps even browning.

Carefully place fillets in the hot skillet, presentation side down first, leaving space between them. Do not crowd the pan; cook in two batches if necessary.

Cook undisturbed for 2–3 minutes until the coating is golden brown and releases easily. Gently flip each fillet using a thin spatula and cook the second side for 1.5–2 minutes, or until the fish is opaque and flakes with a fork (internal temperature ~ 145°F / 63°C). Total cook time will vary with thickness — thin flounder cooks quickly.

Transfer cooked fillets to a warm plate and tent with foil while you make the finishing butter.

In the same skillet over low heat, add 2 tablespoons unsalted butter. When melted, add 2 teaspoons minced garlic and sauté gently 20–30 seconds until fragrant (do not brown).

Stir in 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Warm for another 15 seconds, then spoon the warm herb-garlic butter over the rested fillets.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.

Serve with simple sides such as steamed baby potatoes, buttered asparagus, or a mixed green salad. If you prefer a lighter finish, omit the breadcrumb coating and pan-sear the fillets in butter and oil for 1–2 minutes per side.