Flounder Meunière Lemon Butter (Printable)

Golden pan-fried flounder with nutty brown butter and fresh lemon

# What You'll Need:

→ Fish

01 - 4 flounder fillets (about 5 ounces 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

# Directions:

01 - Pat the flounder fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Spread flour on a shallow plate. Lightly coat each fillet in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large nonstick skillet, heat 2 tablespoons butter with olive oil over medium-high heat until the butter begins to foam.
04 - Add fillets to the skillet, cooking in batches if needed to avoid crowding. Sear for 2–3 minutes per side until golden brown and just cooked through. Transfer to a warm serving platter.
05 - Wipe out the skillet and add remaining 4 tablespoons butter. Cook over medium heat, swirling occasionally, until butter turns golden brown and releases a nutty aroma, about 2–3 minutes.
06 - Remove skillet from heat immediately. Stir in lemon juice and chopped parsley. Spoon the browned butter sauce generously over the cooked fish.
07 - Serve immediately with fresh lemon wedges alongside.

# Expert Advice:

01 -
  • The browned butter sauce transforms simple fish into something restaurant worthy in under 20 minutes
  • Its forgiving enough for a Tuesday but impressive enough for dinner guests
02 -
  • Dry your fish thoroughly with paper towels or the flour will clump instead of creating a smooth crust
  • Watch the butter like a hawk once it starts foaming—the leap from browned to burned happens in seconds
03 -
  • Cook fish in batches rather than crowding the pan, or the temperature will drop and youll lose that golden crust
  • Warm your serving platter in the oven while you cook—the fish stays hot longer and the sauce stays fluid
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