Flounder Meunière Lemon Butter (Printer View)

Crispy golden fillets with rich lemon-browned butter sauce in 20 minutes

# Components:

→ Fish

01 - 4 flounder fillets (about 5 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 - Juice of 1 lemon (about 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges, for serving

# Method steps:

01 - Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Spread flour on a shallow plate. Lightly coat each fillet in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large nonstick skillet, combine 2 tablespoons butter with olive oil. Heat over medium-high until the butter foams and starts to shimmer.
04 - Add fillets to the hot pan, working in batches if needed to avoid overcrowding. Cook 2–3 minutes per side until golden brown and just opaque through the center. Transfer to a warm platter and cover loosely.
05 - Wipe out the skillet and add remaining 4 tablespoons butter. Cook over medium heat, swirling frequently, until butter turns golden brown and releases a nutty aroma, about 2–3 minutes.
06 - Remove skillet from heat immediately. Stir in lemon juice and parsley—the mixture will bubble vigorously. Pour the browned butter sauce directly over the fish.
07 - Plate the fillets immediately with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • The browned butter lemon sauce is the kind of luxurious finish that makes restaurant food taste better than home cooking, except now it's yours in twenty minutes
  • Flounder's mild sweetness perfectly balances the buttery richness, so every bite feels elegant without being heavy
02 -
  • That moment when butter starts smelling nutty instead of creamy is your cue to pay close attention or it will turn bitter
  • Crowding the pan drops the temperature and prevents proper browning, so cook in batches rather than forcing all the fish in at once
03 -
  • Have everything measured and within arm's reach before you start the butter, because the sauce waits for no one
  • Room temperature butter melts and browns more evenly than cold butter straight from the fridge
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