Flounder Meunière with Lemon Butter (Printable)

Delicate flounder fillets pan-fried to golden perfection with a bright lemon-browned butter sauce. Ready in 20 minutes.

# 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 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges for serving

# How To Make It:

01 - Pat the flounder fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black 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 skillet, working in batches if necessary to avoid overcrowding. Cook 2 to 3 minutes per side until golden brown and just cooked through. Transfer to a warm serving platter.
05 - Wipe out the skillet. Add the remaining 4 tablespoons butter and cook over medium heat until it turns golden brown and develops a nutty aroma, approximately 2 to 3 minutes.
06 - Remove from heat. Stir in fresh lemon juice and chopped parsley. Immediately spoon the browned butter sauce over the pan-fried fish.
07 - Arrange the dressed fillets on individual plates and serve immediately with lemon wedges on the side.

# Helpful Tips:

01 -
  • Quick and Elegant: Moves from prep to plate in only 20 minutes.
  • Balanced Flavors: The richness of browned butter is perfectly cut by the brightness of fresh lemon juice.
  • High Protein: Provides 32 grams of protein per serving with only 325 calories.
02 -
  • Master the Butter: Keep a close eye on the butter in the final steps; it transitions from nutty brown to burnt very quickly.
  • Shake Off Excess: Only a very thin veil of flour is needed; too much will result in a gummy texture.
  • Wipe the Pan: Cleaning the skillet before browning the fresh butter ensures the sauce remains clear and bright.
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