Flounder Meunière Lemon Butter (Print page)

Crispy golden fillets with nutty lemon butter sauce

# 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 fresh flat-leaf parsley
10 - Lemon wedges for service

# Directions:

01 - Pat flounder fillets dry with paper towels. Season both sides evenly with kosher salt and ground black pepper.
02 - Place flour on a shallow plate. Coat each fillet lightly in flour, shaking off excess before cooking.
03 - Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy.
04 - Add flounder fillets to the hot skillet in batches if necessary. Cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a warm serving platter.
05 - Wipe out the skillet. Add remaining 4 tablespoons butter and cook over medium heat for 2 to 3 minutes until it turns golden brown and develops a nutty aroma.
06 - Remove from heat. Stir in lemon juice and fresh parsley. Immediately spoon the browned butter sauce over the cooked flounder.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in 20 minutes, making weeknight dinner feel restaurant-quality without stress.
  • The browned butter sauce is genuinely transformative—that toasty, almost nutty flavor completely elevates the delicate fish.
  • There's something deeply satisfying about how minimal ingredients create something so refined and memorable.
02 -
  • Flounder fillets are thin and cook fast—set a timer for 2 minutes the first time so you don't accidentally overcook them into dryness.
  • The browned butter is time-sensitive; the moment it smells toasty and nutty, it's done—another 30 seconds and it tips into burnt territory, so stay at the stove.
03 -
  • Have everything prepped and at arm's reach before you start cooking—flounder waits for no one, and you'll want to move quickly once the pan is hot.
  • The paper towel step isn't optional; dry fillets brown beautifully, while wet ones steam instead of sear.
Go Back