Recipe courtesy LeitesCulinaria.com. Serves 4.
4 fresh flounder fillets
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp vegetable oil
1 tsp or so all-purpose flour
3 tbsp unsalted butter, cut into 4 slices
Juice of 1 lemon (about 1/4 cup)
2 tbsp finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley
- Pat both sides of fish dry with paper towels and season with salt and pepper. Heat oil in a skillet over medium-high until oil ripples but isn’t smoking.
- Sprinkle a little flour over both sides of the fillets. Add to the hot oil and cook, without moving, for 2 minutes. Slide a thin spatula underneath the fish (making sure to use firm pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip. If you can’t slip the spatula beneath the fillet, wait 30 seconds; the fish will release when it’s ready–and only when it’s ready.
- Place a pat of butter on top of each fillet and stand by as it melts and drips into the saucepan. Cook the fillets until they spring back from light pressure, about 2 minutes. Use a spatula to transfer fish to a platter or to 4 plates. Squeeze the lemon juice into the pan and, with the pan still over the heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the fresh herbs and spoon the sauce over the fish.