Flounder Piccata

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

DREDGE:
88 flounder fillets (about 2 oz. each), blotted dry and seasoned with ½ tsp. each kosher salt and black pepper
14 1/4cup all purpose flour
HEAT:
44tsp. olive oil, divided
ADD:
14 1/4cup dry white wine
33Tbsp. fresh lemon juice
11Tbsp. capers, drained
33Tbsp. unsalted butter
12 1/2tsp. black pepper
14 1/4tsp. kosher salt
22Tbsp. 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.

Nutrition Information
per serving: 226 cal; 15g total fat (6g sat); 74mg chol; 777mg sodium; 4g carb; 0g fiber; 15g protein (1g sugars)

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