Flounder With Brown Butter, Lemon and Tarragon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- Salt and pepper
- Pinch of cayenne
- 1tablespoon olive oil
- 4flounder fillets of equal size, 6 to 8 ounces each
- 3tablespoons cold unsalted butter, cut into chunks
- 1tablespoon lemon juice
- 2tablespoons roughly chopped parsley
- 1teaspoon roughly chopped tarragon
- A few tarragon leaves, for garnish
- Lemon wedges
Nutritional analysis per serving (4 servings)
364 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 28 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
- Step 2
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
- Step 3
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
- Step 4
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
- Step 5
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.
- Step 6
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Private Notes
Comments
GMom Sorry the first note taker was so unhappy... He/she needs a new fishmonger. I struggle with preparing fish this way ; but dinner was delicious tonight. HOWEVER: Unsalted butter will not brown well. Use Salted ...and fish will be perfect
The recipe calls for salting the flour and salting the fish, yet other pan-cooked fillet recipes call for salting the flour only. Sounds like a lot of salt.
I have been doing this with various fish for many years. Can't go wrong, a simple and delightful recipe, easy and with good results. As to too much salt as one commented, use your judgement, recipes are meant to guide, not dictate.
In what universe is 1 TBS of olive oil enough to sauté two pounds of fish? Olive oil should best be poured with the elbow raised high. I made this with one pound and it wasn’t enough. Otherwise the lemon, butter and tarragon ROCKS!
With the freshest flounder, this recipe was perfect. Cast iron skillet is a must.
We made this tonight with fluke we caught yesterday - it was fantastic. I agree to go lighter on the salt - we used salted butter and used a light amount on the fillets before the flour. Alas no parsley but the tarragon was lovely in the brown butter sauce. We served with a corn, lima bean, pea and tomato succotash and rice. Excellent!