Flounder with Lemon-Butter Sauce




Gary and Sam spent Saturday morning fishing in Cedar Key, and came back with not the most beautiful fish in the sea: a flounder. Flounders are funny looking, in my opinion. Like other fish, they are born with eyeballs on opposite sides of their head, but because they flatten themselves against the ocean floor for protection, their downward-facing eyeball migrates to the other side of their body and ends up in an asymmetrical spot on their head. Despite their lack of cuteness though, they are pretty dang tasty.

I made this recipe from Leite’s Culinaria.


4 4- to 6oz, 1/2-inch-thick flounder fillets (fresh, not frozen)
1/2 t kosher salt
1/4 t ground black pepper
2 T vegetable oil
1/2 c flour (optional)
2 T unsalted butter, cut into 4 slices
Juice of 1 lemon (about 1/4 cup)
2 T chopped parsley


First, pat the fish dry with paper towels. (According to this recipe, the trick to getting a good golden crust is to make sure your fillets are nice and dry.) Sprinkle salt and pepper on both sides of the fish. Next heat a saute pan to medium high heat. Add the oil. While the oil is heating, pat the fish dry for a second time.
Take the fillets, and dredge them lightly in the flour. Shake off any excess. (If you’re gluten intolerant, you can leave out this step.) Add the fillets to the skillet. Do not move them for 2 minutes. Take a metal spatula and flip each one. Place a slice of butter on each fillet while it cooks, or for about 2 minutes. Once cooked through, transfer the fish to a plate. Add the lemon juice to the skillet with the drippings, and use a spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the parsley. Drizzle this mixture over the fish to serve.


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