Flounder Meunière Lemon Butter (Printable)

Golden pan-fried flounder with nutty brown butter and fresh lemon, ready in 20 minutes.

# What You’ll 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:

01 - Pat the flounder fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Place all-purpose flour on a shallow plate. Dredge each fillet lightly in flour, shaking off excess to ensure even, minimal coating.
03 - Heat 2 tablespoons butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy.
04 - Add the floured fillets to the hot pan in a single layer, working in batches if necessary. Cook 2 to 3 minutes per side until the exterior is golden brown and the flesh is just cooked through. Transfer to a warm platter.
05 - Wipe out the skillet. Add the remaining 4 tablespoons butter and cook over medium heat, swirling occasionally, until it turns golden brown and develops a nutty aroma, approximately 2 to 3 minutes.
06 - Remove the skillet from heat. Immediately stir in the fresh lemon juice and chopped flat-leaf parsley.
07 - Spoon the warm browned butter sauce evenly over the fish fillets. Serve immediately with fresh lemon wedges on the side.

# Top Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent about twenty minutes, which feels like cheating in the best way.
  • The flounder stays incredibly tender and sweet while the browned butter sauce adds this unexpected nutty depth that makes people ask for the recipe.
  • You can make it on a busy Tuesday night and still feel proud of dinner.
02 -
  • If you let that browned butter sit off the heat for even a couple of minutes, it starts to cool and solidify, so time your sauce to finish just as your fish comes off the pan and goes to the plate.
  • Don't overcrowd the pan when searing—if you're cooking for more than two people, do the fish in batches rather than wrestling with four fillets at once in a too-full skillet.
03 -
  • If flounder isn't available, Dover sole is the traditional substitute and cooks identically, though tilapia and even thin-cut halibut work in a pinch—the technique matters more than the exact fish.
  • Some cooks add a splash of white wine to the browned butter before the lemon juice for extra depth, and this works beautifully if you're feeling adventurous or cooking for people with more sophisticated palates.
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