Flounder Meunière Lemon Butter (Print Version)

Golden crispy flounder with nutty browned butter and fresh lemon

# What You 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 - Juice of 1 lemon (about 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges, for serving

# Steps:

01 - Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Place flour on a shallow plate. Dredge each fillet lightly in flour, shaking off excess to ensure an even, thin coating.
03 - Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat until the butter is foamy.
04 - Add the fillets to the hot skillet, working in batches if necessary to avoid crowding. Cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a warm platter.
05 - Wipe out the skillet. Add the remaining 4 tablespoons butter and cook over medium heat until it turns deep golden brown and develops a nutty aroma, approximately 2 to 3 minutes.
06 - Remove from heat immediately. Stir in lemon juice and chopped parsley until combined.
07 - Spoon the browned butter sauce over the flounder fillets. Serve immediately with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • The whole thing comes together in under 20 minutes, so it feels indulgent without stealing your evening.
  • Flounder's delicate sweetness gets coaxed out by the nuttiness of brown butter in a way that feels almost effortless.
  • One skillet, minimal cleanup, and somehow you end up looking like you went to culinary school.
02 -
  • Browned butter can tip from golden to burnt in seconds, so watch it closely and pull it from heat the moment it smells nutty and rich—don't wait for it to look dark.
  • If your flounder fillets are thick, they'll need the full 3 minutes per side; thinner ones might be done in 2. The flesh should be just opaque when you peek inside—overcooked flounder turns rubbery and sad.
03 -
  • If flounder isn't available, Dover sole, tilapia, or even sea bass work beautifully—anything delicate and flaky with a clean flavor will shine under brown butter and lemon.
  • Brown the butter in a separate pan if you want to be extra careful; some cooks swear this prevents any chance of burning while you're plating the fish.
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