Flounder Meunière (Print version)

Delicate flounder pan-fried to golden perfection, finished with bright lemon-browned butter sauce

# What You'll Need:

→ Fish

01 - 4 flounder fillets (about 5.3 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 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons chopped fresh flat-leaf parsley
10 - Lemon wedges for serving

# How to Make It:

01 - Pat flounder fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Place all-purpose flour on a shallow plate. Dredge each fillet lightly in flour, coating both sides, and shake off excess flour.
03 - Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy.
04 - Add flounder fillets to the hot skillet (cook in batches if necessary to avoid crowding). Sear for 2-3 minutes per side until golden brown and cooked through. Transfer to a warm serving platter.
05 - Wipe out the skillet. Add the remaining 4 tablespoons unsalted butter and cook over medium heat, swirling occasionally, until it turns golden brown and develops a nutty aroma, approximately 2-3 minutes.
06 - Remove the skillet from heat. Immediately stir in fresh lemon juice and chopped flat-leaf parsley until combined.
07 - Spoon the warm browned butter sauce over the flounder fillets and serve immediately with fresh lemon wedges on the side.

# Expert Tips:

01 -
  • Quick and Easy: Goes from prep to table in just 20 minutes.
  • Elegant Flavor: The combination of browned butter and lemon creates a gourmet sauce with minimal effort.
  • Perfect Texture: Lightly dredging the flounder ensures a crisp exterior while keeping the delicate fish moist.
02 -
  • Watch the Butter: Butter goes from browned to burnt quickly. Remove the pan from the heat as soon as you smell a nutty aroma.
  • Fresh Is Best: Always use fresh lemon juice rather than bottled for the bright, citrusy acidity this dish requires.
  • Warm Platter: Since fish cools quickly, resting the cooked fillets on a warm platter while you finish the sauce helps maintain the perfect serving temperature.
Go back