Golden Butterflied Flounder with Lemon and Parsley Recipe

Golden Butterflied Flounder with Lemon and Parsley Recipe

4.8

This Golden Butterflied Flounder with Lemon and Parsley is a refined yet straightforward dish that highlights the delicate, sweet flavour of flounder. Coated in a light, golden-brown crust and finished with a luscious butter sauce, this recipe is perfect for a special dinner, offering a touch of elegance with every bite.

Ingredients:

  • 4 flounder fillets
  • Salt and pepper, to taste
  • ½ cup plain flour, for dredging
  • 100g unsalted butter
  • 1 lemon, juiced
  • 2 tbsp fresh parsley, finely chopped
  • Lemon wedges, for serving
  • Fresh parsley, for garnish

Instructions:

  1. Prepare the Flounder
    1 Prepare the Flounder

    Pat the flounder fillets dry with paper towels and season with salt and pepper on both sides. Dredge the fillets in flour, shaking off any excess.

  2. Cook the Flounder
    2 Cook the Flounder

    In a large skillet, melt the butter over medium-high heat until it begins to foam. Add the flounder fillets and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a warm plate.

  3. Make the Sauce
    3 Make the Sauce

    Lower the heat to medium, add the remaining butter to the skillet, and cook until it turns a light brown, giving it a nutty aroma. Squeeze in the lemon juice and stir in the fresh parsley. Return the flounder fillets to the skillet, spooning the sauce over them to coat.

  4. Serve
    4 Serve

    Transfer the flounder fillets to a serving platter, pouring the remaining sauce over the top. Garnish with additional parsley and lemon wedges, and serve immediately with a side of steamed vegetables or roasted potatoes.

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