Recipe Index

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon + 1/8 teaspoon salt, divided
• 1/2 pound flounder fillets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, divided
• 4 tablespoons dry white wine
• 1 tablespoon lemon juice
• 1-2 tablespoons capers, drained
• 1 tablespoon minced fresh parsley

Method

1. Stir the flour and 1/4 teaspoon of the salt together in a shallow dish and coat the fillets on both sides, shaking off the excess.
2. Heat the olive oil and half the butter in a large skillet over medium-high heat and cook the fillets for 3 to 4 minutes per side until golden, then set them on a plate.
3. Reduce the heat to medium and add the wine, lemon juice, capers and remaining salt to the pan, cooking for about 2 minutes.
4. Stir in the remaining butter until melted.
5. Return the fillets to the pan and cook for 2 minutes more in the sauce, turning halfway.
6. Plate the fish, spoon the sauce over, scatter with parsley and serve.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data