Flounder Meunière with Lemon Butter (Printable Version)

Crispy golden flounder with nutty browned butter and fresh lemon. Elegant French classic ready in under 30 minutes.

# What You Need:

→ Fish

01 - 4 flounder fillets, skin removed, approximately 5.3 ounces each
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 evenly with salt and pepper.
02 - Place flour on a shallow plate. Coat each fillet lightly in flour, shaking off any excess.
03 - Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy.
04 - Add the flounder fillets to the hot skillet in batches if necessary. Cook for 2 to 3 minutes per side until golden brown and cooked through. Transfer cooked fillets to a warm serving platter.
05 - Wipe out the skillet with a paper towel. Add the remaining 4 tablespoons butter. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the butter turns golden brown and develops a nutty aroma.
06 - Remove from heat immediately. Stir in lemon juice and parsley until combined.
07 - Spoon the browned butter sauce generously over the flounder fillets. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It's ready in 20 minutes flat, which means you can pull off something that tastes restaurant-quality on a weeknight without stress.
  • The technique teaches you how to build confidence with delicate fish, and once you nail it, you'll feel like a real cook.
  • Browned butter is pure magic—it transforms from simple fat into something nutty and deeply savory that makes people ask for seconds.
02 -
  • The biggest mistake is overseasoning the flour or moving the fish around in the pan—let it sit and trust the process, or you'll end up with a sad, flaky mess instead of a golden crust.
  • Browned butter can tip into burned butter in seconds, so stay nearby once it starts browning and pull it off heat the moment it smells toasty and nutty rather than bitter.
03 -
  • Pat your fish completely dry before seasoning—any moisture will create steam instead of that gorgeous golden crust.
  • Taste the browned butter sauce before plating; sometimes a pinch of salt brings out the nuttiness even more.
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