Flounder Piccata

Tender flounder fillets are lightly floured, quickly seared in butter, and finished in a bright lemon-caper sauce with fresh parsley.

Prep: 10 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds flounder fillets
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 medium lemon
• 3 tablespoons capers
• 0.5 cup chicken broth
• 0.25 cup fresh parsley

Cooking instructions

1. Pat the flounder dry with paper towels. Season both sides with the salt and pepper. Place the flour in a shallow dish and dredge each fillet, shaking off the excess. (about 4 min)
2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the flounder in a single layer, working in batches if needed, and cook until lightly golden and the fish reaches 145°F (63°C), about 2 to 3 minutes per side. Transfer the fish to a plate. (about 6 min) — Medium-high heat
3. Reduce the heat to medium. Add the remaining 2 tablespoons butter, the broth, the juice of both lemons, and the capers. Scrape up any browned bits and simmer until the sauce is slightly reduced, about 2 minutes. (about 2 min) — Medium heat
4. Return the flounder to the skillet and spoon the lemon-caper sauce over the fillets. Warm for 30 seconds, then sprinkle with parsley and serve immediately. (about 1 min) — Medium heat