2 tablespoons finely chopped fresh herbs, such as basil, chives, or
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.
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.
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.
Originally Submitted
7/22/2020
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