Ingredients:

  • 4 (6 oz / 170 g) flounder fillets
  • ¼ cup (30 g) all-purpose flour
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • 2 tbsp (30 ml) extra virgin olive oil
  • 4 tbsp (56 g) unsalted butter
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (6 g) lemon zest
  • 2 cloves (6 g) garlic, minced
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions:

  1. Pat the flounder fillets completely dry with paper towels. In a shallow bowl, mix flour, salt, and pepper. Lightly dredge each fillet, shaking off any excess to create a translucent veil of flour.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully lay the fillets in the pan. Sear for 2–3 minutes without moving them until they release easily and show a mahogany-colored crust. Flip carefully and cook for another 2 minutes. Remove fish to a plate.
  3. Reduce heat to medium. Add 4 tbsp (56 g) of butter to the same pan. Once it begins to foam, stir in the minced garlic for 30 seconds until fragrant.
  4. Stir in the lemon juice and zest, whisking for 1 minute to create a velvety emulsion. Return the fish to the pan for 30 seconds to glaze, then garnish with fresh parsley.