Flounder Meunière with Lemon Browned Butter (Printable Version)

Golden pan-fried flounder with nutty lemon butter sauce. Ready in 20 minutes.

# What You'll Need:

→ Fish

01 - 4 flounder fillets (about 5 oz 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

# How To Make It:

01 - Pat the flounder fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Spread all-purpose flour on a shallow plate. Lightly coat each seasoned fillet in flour, shaking off any excess to ensure an even, thin layer.
03 - In a large nonstick skillet, combine 2 tablespoons of unsalted butter with olive oil. Heat over medium-high heat until the butter begins to foam and sizzle.
04 - Add the flounder fillets to the hot pan, working in batches if needed to avoid overcrowding. Cook for 2 to 3 minutes per side until golden brown and just cooked through. Transfer to a warm platter and cover loosely to keep warm.
05 - Wipe out the skillet and return to medium heat. Add the remaining 4 tablespoons of unsalted butter. Cook, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma, about 2 to 3 minutes.
06 - Remove the skillet from heat immediately. Stir in fresh lemon juice and chopped flat-leaf parsley. The mixture will bubble vigorously.
07 - Spoon the warm browned butter sauce over the cooked flounder fillets. Serve immediately with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • The browned butter sauce transforms simple fish into something restaurant-worthy without any fancy techniques
  • Everything happens in one pan and the entire dish comes together faster than delivery would arrive
02 -
  • Butter goes from golden brown to burnt in seconds—stand right there and do not walk away during the last minute
  • Dry your fish thoroughly or it will steam instead of sear and you will never get that crispy crust
03 -
  • Warm your serving platter in the oven while you cook so the fish stays hot after you sauce it
  • If you want to add white wine to the sauce, pour it in right after browning the butter and let it reduce by half before adding the lemon
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