Flounder with Lemon Butter Sauce
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
261 kcal
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Course
Main Course
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Cuisine
American
Flounder with Lemon Butter Sauce
Description
This recipe features fresh, thin flounder fillets seasoned with salt and pepper, patted dry, and optionally coated lightly in flour to enhance crispness when pan-seared. Cooking the fillets in a hot skillet with vegetable oil creates a delicate golden crust while keeping the fish moist. The lemon butter sauce is made with unsalted butter and fresh lemon juice, complemented by finely chopped fresh herbs such as basil, chives, or parsley, which add subtle herbal notes. The combination creates a bright yet rich finishing touch to the delicate fish.
The method emphasizes careful handling to maintain the fillet’s integrity and achieve a perfect sear. Serving the fish with the lemon butter sauce over it works well as a simple, elegant main course suitable for a light dinner or lunch.
Ingredients
- Four (4- to 6-ounce) flounder fillet or substitute sole, snapper, catfish, tilapia, or any thin white fish, 1/2-inch-thick (12-mm), fresh (not frozen
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon or so all-purpose flour optional
- 2 tablespoons vegetable oil mild
- 3 tablespoons (1 1/2 oz) butter cut into 4 slices, unsalted
- lemon about 1/4 cup, juice of 1
- 2 tablespoons fresh herbs such as basil, chives, or flat-leaf parsley, finely chopped
Instructions
- Pat the fish dry with paper towels and season with salt and pepper. Pat the fillets dry a second time just to be sure to remove all the moisture. If desired, sprinkle a little flour over both sides of the fillets and use your fingers to evenly coat both sides.☞ TESTER TIP: The key to crisp perfection is to make sure the fillets are extra dry by patting them with paper towels and dusting them with just a tiny bit of flour.
- Heat the oil in a large skillet (preferably cast-iron or stainless steel rather than nonstick) over medium-high heat until the oil shimmers but isn’t smoking, 1 1/2 to 2 minutes. Add the fillets to the skillet and cook, without moving, for 2 minutes. Slide a thin metal spatula underneath the fillets (making sure to use a little pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fish. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 to 60 seconds or so and try again. The fish will release when it's ready--and only when it's ready.☞ TESTER TIP: You may be tempted to pull out your nonstick skillet, but to get that coveted crisp crust, you’re better off with a heavy-bottomed stainless steel pan.
- Place a slice of butter on top of each fish fillet and stand idly by as the butter melts and infuses the fish with flavor. Cook the fish until it springs back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates.
- Carefully squeeze the lemon juice into the skillet and, with the skillet still over medium-high heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 261kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 431mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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