Fresh Filet Of Flounder Recipe

Prepare fillets

Pat the flounder fillets dry with paper towels. This removes surface moisture so the fillets brown slightly and the light coating adheres.

Season both sides of each fillet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide between fillets). Squeeze half of the lemon over both sides of the fillets and set the remaining lemon half aside for finishing.

Lightly dust both sides of each fillet with the 1 tablespoon all-purpose flour, shaking off any excess so only a thin coating remains.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; when the butter foams and just begins to brown (about 1 minute), reduce heat to medium.

Carefully place the floured fillets in the skillet presentation-side down (skin-side if skin is on), leaving a little space between them. Cook undisturbed for 2–3 minutes until the edges look opaque and the underside is lightly golden.

Gently flip the fillets using a thin spatula. Add the remaining 1 tablespoon butter to the pan and the minced garlic (2 cloves) — tilt the pan slightly and spoon the foaming butter and garlic over the tops of the fillets for 30–45 seconds to baste and finish cooking. Cook another 1–2 minutes until the fish flakes easily and reaches opaque consistency throughout. Total cook time should be 4–6 minutes depending on thickness.

Remove fillets to a warm plate. If using, add 1 tablespoon white wine or fish stock and 1 tablespoon capers to the skillet and simmer for 30 seconds, scraping up browned bits to create a quick pan sauce.

Squeeze the remaining lemon half over the fillets, spoon the pan sauce and any garlic-butter over each piece, and sprinkle with 2 tablespoons chopped fresh parsley.

Serve immediately with lemon wedges on the side. Suggested accompaniments: steamed vegetables, rice, or simple salad.