Filet Of Flounder Recipe
Make Filet Of Flounder Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
For the brown-butter lemon sauce
Method
For the fish
Prep fillets
Pat the flounder fillets dry with paper towels. If fillets are thick, butterfly or gently press to even thickness (about 1/4 inch). Season both sides with 1 tsp fine sea salt and 1 tsp black pepper. Zest the lemon over the fillets and set aside.
Dredge
Place the 1 tbs of flour on a plate and very lightly dredge each fillet, shaking off excess. The flour helps with browning and sauce adhesion.
Cook fillets
In a large nonstick or stainless-steel skillet set over medium heat, add 1 tbs olive oil and 3 tbs butter. When the butter has melted and begins to foam but before it browns, add the fillets in a single layer (work in two batches if needed). Cook undisturbed for 2–3 minutes until the underside is golden. Gently flip each fillet using a thin spatula and cook the second side 1.5–2 minutes more, spooning the pan fat over the tops once to baste. Transfer cooked fillets to a warm plate and loosely tent with foil while you make the sauce.
Finish
Sprinkle the reserved 2 tbs chopped parsley over the fillets and squeeze a little lemon juice across them just before serving.
For the brown-butter lemon sauce
Cook aromatics
Using the same skillet (leave any browned bits and about 1–2 tbs of fat), reduce heat to medium-low and add the 1 minced shallot. Sauté 1–2 minutes until softened and translucent but not browned. Add the 1 tsp white wine to deglaze the pan, scraping up browned bits, and let it reduce by half (about 30–60 seconds).
Brown the butter
Push the shallot to the side, increase heat to medium, and add 6 tbs unsalted butter in small pieces. Swirl the pan continuously; the butter will foam, then solids will brown and give a nutty aroma—watch carefully to avoid burning. This should take 3–4 minutes. When the butter develops a golden-brown color and a nutty scent, remove pan from direct heat.
Finish sauce
Stir in 2 tbs fresh lemon juice, 1 tbs drained capers, 1 tbs chopped parsley, and season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the sauce seems too thick, add 1–2 tbs warm water or another splash of white wine and return briefly to low heat to combine (do not boil).
Serve
Spoon the warm brown-butter lemon sauce over the plated fillets. Garnish with extra lemon zest or wedges and an additional sprinkle of parsley if desired.