This simple recipe for flounder sauteed in butter comes together quickly and — with a bit more butter and some lemon juice — creates its own sauce. It’s part of a training program for Marines learning to cook at the Culinary Institute of America. Serves 4.
Ingredients
4 flounder fillets (about 4 to 5 ounces each)
Salt and freshly ground black pepper
All-purpose flour
2 tablespoons clarified butter (often sold as ghee)
2 tablespoons butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon juice
Directions
Season the flounder fillets with salt and pepper.
Place several tablespoons of flour in a wide, shallow bowl. One at a time, dredge the fillets through the flour, coating both sides and shaking off any excess. Add additional flour between fillets as needed.
In a large skillet, heat the clarified butter over medium-high.
Add the fillets and saute on both sides until lightly browned and cooked through. The fish will flake easily when done.
Transfer the fillets to a serving platter and cover with foil to keep warm.
Rerturn the skillet to the heat and add the butter. Heat until lightly browned. Add the parsley and the lemon juice to deglaze the pan. Immediately pour the finished sauce over the fish.
