# Ingredient List:
→ Fish
01 - 4 flounder fillets (about 5 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 - Juice of 1 lemon (about 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges, for serving
# Directions:
01 - Pat the flounder fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Spread flour in an even layer on a shallow plate. Lightly coat each fillet in flour, shaking firmly to remove any excess coating.
03 - Combine 2 tablespoons butter with olive oil in a large nonstick skillet. Heat over medium-high heat until butter begins to foam and sizzle.
04 - Add flounder fillets to the hot pan, working in batches if necessary to avoid overcrowding. Sear for 2–3 minutes per side until golden brown and just cooked through. Transfer to a warm serving platter and cover loosely to maintain temperature.
05 - Carefully wipe out the skillet with paper towels. Add remaining 4 tablespoons butter and cook over medium heat, swirling constantly, until butter turns golden brown and releases a nutty aroma, approximately 2–3 minutes.
06 - Remove skillet from heat immediately. Stir in fresh lemon juice and chopped parsley. Spoon the aromatic brown butter sauce evenly over the cooked fillets.
07 - Transfer to individual plates or a serving platter. Accompany with fresh lemon wedges for additional brightness. Serve immediately while fish remains hot and sauce is bubbling.
