Best Lemon Sauteed Flounder Recipes

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER

Steps:

• Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.

FLOUNDER FILLETS IN LEMON SAUCE

Steps:

• First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
• Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
• When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
• Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that's fine.
• Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
• Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
• When the flounder fillets are fully cooked. Turn off the heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.
• Serves 2

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

LEMON SAUTEED FLOUNDER

Steps:

• mix breadcrumbs with salt and pepper in a shallow bowl.
• dredge flounder in crumbs, shake off excess.
• heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side.
• remove to a plate and keep warm.
• add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes.
• add scallions, remove from heat and swirl in butter.
• serve over fish,.
• garnish with chives.

FLOUNDER IN LEMON AND WINE SAUCE

Steps:

• Mix bread crumbs, salt and pepper in a shallow bowl.
• Dredge fish fillets in the crumbs mixture, shake off any excess.
• Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
• Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
• Transfer the fish to a large serving plate, cover to keep warm.
• Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
• Add green onion and butter and quickly remove from heat.
• Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

Steps:

• Preheat oven to 450°F.
• Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
• Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.