Ingredients:

  • 2 large Flounder fillets (approx. 350g / 12 oz total), skin removed if possible
  • 1/2 tsp Fine sea salt (3g)
  • 1/4 tsp Freshly cracked black pepper (1.5g)
  • 2 Tbsp All-purpose flour (25g)
  • 2 Tbsp High-heat cooking oil (e.g., grapeseed, avocado, or vegetable oil) (30ml)
  • 2 Tbsp Unsalted butter (for searing) (28g)
  • 4 Tbsp Unsalted butter (chilled and cut into 4 cubes) (56g)
  • 1 small Shallot, finely minced (approx. 20g)
  • 1 clove Garlic, minced
  • 1/4 cup Dry white wine or chicken stock (60ml) (Optional, for deglazing)
  • 2 Tbsp Fresh lemon juice (about 1/2 medium lemon) (30ml)
  • 1 Tbsp Capers, drained (about 15g)
  • 2 Tbsp Fresh flat-leaf parsley, finely chopped
  • Pinch of Red pepper flakes (optional)

Instructions:

  1. Prepare and Season the Flounder: Lay the flounder fillets on paper towels and pat them aggressively dry on both sides. This is the secret to a proper crust.
  2. Dredge: Combine the flour, salt, and pepper in a shallow dish. Lightly coat the fillets on both sides, shaking off all excess flour. (A thin coating is key.)
  3. Heat the Pan for Searing: Place a large skillet over medium-high heat. Add the high-heat cooking oil and 2 Tbsp of unsalted butter.
  4. Test Heat: When the butter has melted, foamed, and subsided (and the mixture is shimmering), the pan is ready. The heat must be high enough to sizzle immediately.
  5. Sear the Fish: Gently lay the fillets into the hot pan. Cook undisturbed for 3 to 4 minutes until the edges are golden brown and the fillet releases easily from the pan.
  6. Flip: Using a fish spatula, carefully flip the fillets. Cook for another 1 to 2 minutes on the second side until opaque and flaky.
  7. Rest: Remove the fish immediately and transfer it to a warm plate. Cover lightly with foil to rest while you make the sauce.
  8. Sauté Aromatics: Reduce the heat to medium-low. Add the minced shallot to the residual oil/butter in the pan. Sauté for 1 minute until fragrant. Add the garlic and red pepper flakes (if using) and cook for 30 seconds more.
  9. Deglaze (Optional): Pour in the white wine or stock. Scrape up any browned bits (fond) from the bottom of the pan. Reduce the liquid by half (about 1 minute).
  10. Emulsify the Butter: Remove the pan from the heat. Gradually whisk in the remaining 4 Tbsp of cold, cubed butter, one cube at a time, allowing each cube to melt and emulsify before adding the next. This creates a creamy, velvety sauce.
  11. Finish Sauce: Stir in the lemon juice and drained capers. Taste and adjust seasoning if needed. Finally, stir in the chopped fresh parsley.
  12. Plate and Serve: Spoon a generous amount of the lemon-caper butter sauce over the resting flounder fillets. Serve immediately.