This flounder recipe with lemon butter sauce is easy, healthy, quick, elegant, family-friendly, and dirties just one skillet. That’s to say nothing of its crisp brown crust and its tender, flaky perfection.
Elegant and easy, this flounder recipe with lemon butter sauce is, in the words of its creator, an easy weeknight meal to pull together without nary a hassle. We can vouch for that. So can the literally hundreds of readers who click on this recipe weekday afternoons. Although cooking fish is commonly perceived as tricky, this recipe nails it, almost effortlessly creating a crisp browned crust on the exterior and a tender, flaky interior. As the author explains, “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. You may be tempted to pull out your nonstick skillet, but to get that crisp crust you’re better off with a heavy-bottomed stainless steel pan.” Any white fish fillet works in this recipe, so opt for whatever looks fresh and is priced within your means. Originally published July 26, 2012.–Renee Schettler Rossi
Why You Need To Use Fresh, Not Frozen, Fish In This Recipe
Although this flounder recipe with lemon butter sauce is quick and easy, there is a trick to it. The catch is that in order to make this nifty little weeknight number, you’re going to have to ante up for fresh, not frozen, fish. Though it may be tempting, don’t substitute thawed frozen fish, as it’ll throw off quite a lot of moisture during cooking, destroying the lovely crisp crust that otherwise forms so perfectly on seared fish. Trust us, this recipe is definitely worth a few extra hard-earned dollars. If you don’t have fresh flounder available, simply opt for any thin, mild, white-fleshed fish. Think wild sea bass, snapper, catfish, tilapia…
Flounder with Lemon Butter Sauce
- Quick Glance
- 15 M
- 15 M
- Serves 4
- Four (4- to 6-ounce) 1/2-inch-thick fresh (not frozen) flounder fillets (or substitute sole, snapper, catfish, tilapia, swai, or any thin white fish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon or so all-purpose flour or rice flour (optional)
- 3 tablespoons unsalted butter (1 1/2 oz), cut into 4 slices
- Juice of 1 lemon (about 1/4 cup)
- 2 tablespoons finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley
- 1. Pat both sides of the fish fillets dry with paper towels and then season them with salt and pepper. Heat the oil in a medium skillet (preferably cast-iron or stainless steel and not nonstick) over medium-high heat until the oil ripples but isn’t smoking, 1 1/2 to 2 minutes. While the oil is heating, go ahead and pat both sides of the fillets dry a second time.
- 2. Sprinkle a little flour, if using, over both sides of the fillets and use your fingers to evenly coat both sides. 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 firm pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fillets. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 seconds or so and try again. The fish will release when it’s ready–and only when it’s ready.
- 3. Place a slice of butter on top of each fish fillet and stand idly by as it melts and drips off the fish into the skillet. 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. Squeeze the lemon juice into the skillet and, with the skillet still over the 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.
Gluten-Free Flounder Recipe
- Although a dusting of flour does make for a swell crust on these pan-seared fish fillets, it’s not necessary. There’s an editor here at LC (ahem) who can attest that flour isn’t at all essential for a lovely sear on fish. She sizzles flounder fillets for supper quite frequently in a sturdy stainless steel skillet and they never, ever have a flour coating. It’s just not necessary. If you’re accustomed to the thin coating imparted by flour but are gluten-free, then you can use rice flour in place of all-purpose flour, as noted in the recipe above, and it will work just dandy.
Recipe Testers Reviews
There’s nothing better than simple for dinner. This flounder recipe with lemon butter sauce is easy to prepare and delicious to eat. The preparation allows the fish to shine as the main ingredient. I chose not to use the flour and just used a good stainless steel pan that I’d lightly oiled. This produced a light crust without overcooking the fish. The juice of one large lemon was enough to make a light pan sauce, and I chose fresh tarragon and parsley for the herbs. Since basa was on sale, I used that. A simple dish that made for a great meal. I’d certainly make this again.
This flounder recipe makes a nice, light, quick meal. I used snapper instead of flounder and lightly dredged the fish with flour instead of dusting it. The pat of butter on top was a unique twist to the way I usually make fish, and it added a richness not only to the finished sauce but also to the fish itself. I liked the tangy lemony sauce on its own and left out the herbs. The crust was indeed crisp and brown, and the fish tender and moist. Wonderful on a hot summer day.
This flounder with lemon butter sauce was an easy recipe. I loved the flavors. The lemon butter sauce had the most amazing lemony, nutty, buttery taste. Poured over the the flounder, it was just the right balance for such a delicate fish. I used 4 flounder fillets and sprinkled just a wee bit of flour on them. I didn't dredge them in the flour. An easy weeknight recipe that takes under 30 minutes to put together.
This flounder recipe is a nice, easy, and quick recipe! The lemon butter sauce makes the dish, as the fish is so mild. I used swai fillets, as my grocery store didn’t have flounder. I opted to flour the fish, and unfortunately, my fish did stick a bit. I find that this type of fish tends to be more fragile once cooked. I don’t think that the suggested 2 minutes was quite long enough for it to form a crust. Perhaps I should have cooked it a bit longer. I didn’t let the sticking fish deter me from finishing off the sauce, though. I went ahead and cooked the fish on the other side, removed it, and just scraped up everything, added the fresh herbs (I used parsley and chives) and lemon juice, and poured all the little crumbles and sauce over the fish. It was still very good!
I like this flounder recipe with lemon butter sauce mainly because I love anything involving lemons. It’s one of those recipes that you probably already have all of the ingredients for in your pantry—except for the fish, I mean. I couldn’t find flounder in my grocery store, so I used tilapia instead. Since tilapia is thicker than flounder, I adjusted the cooking time accordingly. (I cooked the tilapia for three minutes per side instead of two.) I wouldn't omit the flour-coating step in this recipe. I think that's what gives the fish the nice brown coating that goes oh-so-well with a lemony sauce. We had some nice chives in our herb garden, so that is the herb I chose to use here. Some fresh dill would also work well, I think. I recommend using more than 1 lemon for the sauce; we used 2 for 2 tilapia filets, and it was just enough sauce in my opinion. Overall, this is a great technique for cooking a thin white-fleshed fish. Adding some capers to the sauce before serving would work well, too.
This technique for how to cook flounder is so simple that it's barely a recipe. But it’s a lovely way to prepare any firm white fish fillet, and it comes together in just a few minutes. I used sole and parsley, although it would be really nice with tarragon, too.
We made this flounder recipe using Pacific Dover sole. Flounder is not something really found here on the West Coast. The sole fillets weighed between 2 and 3 ounces each, but that didn't seem to make a difference in the cooking time. It turned out to be a very nice alternative to Sole à La Meunière or other dishes where you make brown butter for the fish. Letting the butter melt into the fish after turning it for the first time made the dish very easy and quick to make.
Today’s lunch was a delightful fish feast! Rather than flounder, which I cannot get where I live, I used sole, which is a great substitute. Sometimes fish does not crisp as you would like, but this recipe provides a great solution. The key is patting the fish dry twice and using a tiny bit of flour (I used rice flour, as it does a great job of crisping things up). It was subtly buttery with a hit of fresh lemon, which goes extraordinarily well with white fish. I really enjoyed the chives as well. Capers would be fabulous with this fish. If you have flounder or sole and about 10 minutes (or even 7 or 8), you can create this wonderful dish. I loved it! As the recipe says, don’t be tempted to use a nonstick pan. It won’t work nearly as well.
I'm a huge fan of simple, quick, and versatile recipes, and this flounder recipe checks off all of those boxes. I was in the mood to cook a new fish, rockfish fillets, and I searched on the LC site for a recipe. The lemon butter sauce sounded delicious, and it was. My family loved the preparation, and my husband kept asking me how I made it. I seared my fillets in a cast-iron skillet, and since they were so delicate, they broke in half. I truly believe this is all about mastering the technique, and in my case, I probably did not use enough oil. I will try a stainless steel skillet for comparison next time, but the lemon, butter, salt, and pepper made the fish really delicious. Hats off to another LC weeknight dinner recipe that made me a star at home!