Flounder Meunière Lemon Butter (Printable)

Crispy golden fillets with nutty lemon butter sauce—elegant French-inspired comfort.

# What You'll Need:

→ Fish

01 - 4 flounder fillets (about 5 ounces 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

# How-To Steps:

01 - Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Spread flour on a shallow plate. Lightly coat each fillet in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large nonstick skillet, combine 2 tablespoons butter with olive oil over medium-high heat. Wait until the butter begins to foam.
04 - Add fillets to the hot pan, cooking 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 platter and cover loosely.
05 - Wipe out the skillet and add the remaining 4 tablespoons butter. Cook over medium heat, swirling occasionally, until the butter foams, turns golden brown, and releases a nutty aroma, about 2–3 minutes.
06 - Remove the pan from heat immediately. Stir in fresh lemon juice and chopped parsley. The sauce will bubble vigorously—this is normal.
07 - Spoon the warm brown butter sauce generously over the cooked fish. Serve immediately with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The browned butter sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Delicate fish that feels fancy enough for dinner guests but is easy enough for Tuesday
  • That moment when the butter starts smelling nutty and you know you've nailed it
02 -
  • Dry your fish thoroughly—any moisture will steam instead of sear
  • Don't crowd the pan or the temperature drops and you lose the golden crust
  • The butter goes from perfectly browned to burned in seconds, so watch closely
03 -
  • Room temperature butter browns more evenly than cold butter straight from the fridge
  • White wine deglazed before adding butter makes an even more complex sauce
  • Rice flour works for gluten-free without sacrificing the golden crust
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