Two fillets of flounder in a lemon butter sauce in a skillet topped with chopped parsley

4.74 / 46 votes

Flounder with Lemon Butter Sauce

This flounder with lemon butter sauce is easy, healthy, quick, elegant, family-friendly, and requires that you clean up only a single skillet. That's to say nothing of its crisp brown crust and flaky perfection.

Prep Time5

Cook Time10

Total Time15

Course: Mains

Cuisine: American

Servings: servings

Calories: 261

Ingredients

▢ Four (4- to 6-ounce) 1/2-inch-thick (12-mm) fresh (not frozen) flounder fillets, (or substitute sole, snapper, catfish, tilapia, or any thin white fish)
▢ 1/2 teaspoon kosher salt
▢ 1/4 teaspoon ground black pepper
▢ 1 teaspoon or so all-purpose flour*, (optional)
▢ 2 tablespoons mild vegetable oil
▢ 3 tablespoons (1 1/2 oz) unsalted butter, 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

US - Metric

Instructions

Pat the fish dry with paper towels and season with salt and pepper. Pat the fillets dry a second time just to be sure to remove all the moisture. If desired, sprinkle a little flour over both sides of the fillets and use your fingers to evenly coat both sides.
☞ TESTER TIP: 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.
Heat the oil in a large skillet (preferably cast-iron or stainless steel rather than nonstick) over medium-high heat until the oil shimmers but isn’t smoking, 1 1/2 to 2 minutes. 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 a little pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip the fish. If it seems impossible to slip the spatula beneath the fillet and the skillet, wait 30 to 60 seconds or so and try again. The fish will release when it's ready--and only when it's ready.
☞ TESTER TIP: You may be tempted to pull out your nonstick skillet, but to get that coveted crisp crust, you’re better off with a heavy-bottomed stainless steel pan.
Place a slice of butter on top of each fish fillet and stand idly by as the butter melts and infuses the fish with flavor. 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.
Carefully squeeze the lemon juice into the skillet and, with the skillet still over medium-high 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.

Nutrition