The brightness of the lemon and richness from the butter complement the subtle-tasting fish for a light, quick, and flavorful dish.
Makes: 4 servings Total time: 20 minutes
|8||8 flounder fillets (about 2 oz. each), blotted dry and seasoned with ½ tsp. each kosher salt and black pepper|
|1⁄4||1/4cup all purpose flour|
|4||4tsp. olive oil, divided|
|1⁄4||1/4cup dry white wine|
|3||3Tbsp. fresh lemon juice|
|1||1Tbsp. capers, drained|
|3||3Tbsp. unsalted butter|
|1⁄2||1/2tsp. black pepper|
|1⁄4||1/4tsp. kosher salt|
|2||2Tbsp. minced fresh parsley|
Dredge fillets in flour.
Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with ½ tsp. pepper and ¼ tsp. salt.
Serve fillets with sauce and garnish each serving with parsley.
per serving: 226 cal; 15g total fat (6g sat); 74mg chol; 777mg sodium; 4g carb; 0g fiber; 15g protein (1g sugars)
To help the salt, pepper, and flour adhere, be sure to blot the fillets dry with paper towels.
For a light crust on the fish, you just need a scant coating of flour. When dredging, shake off any excess.