Ingredients:
- 4 medium flounder fillets (approx. 5–6 oz each)
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 2 Tbsp All-Purpose Flour (optional)
- 2 Tbsp High Heat Oil (e.g., Grapeseed, Canola)
- 5 Tbsp Unsalted Butter (total, 1 Tbsp for sear, 4 Tbsp cubed for sauce)
- 2 cloves Garlic, finely minced
- 3 Tbsp Fresh Lemon Juice
- 2 Tbsp Fresh Parsley, finely chopped
- 1 Tbsp Fresh Dill, finely chopped
- 1/2 tsp Lemon Zest
- Pinch of Red Pepper Flakes (optional)
Instructions:
- Prep the Fish: Pat the flounder fillets aggressively dry using paper towels. Season both sides generously with salt and pepper.
- Dredge (Optional): Lightly dredge the flesh side in the all-purpose flour, shaking off all excess. Have the cubed butter, minced garlic, herbs, lemon juice, and zest measured and ready.
- Heat the Pan: Place a heavy-bottomed pan over medium-high to high heat. Add the high-heat oil and let it get shimmering hot.
- Add Fish: Gently place the flounder fillets into the hot oil (do not crowd the pan; sear in batches if necessary). Allow the fish to sear undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom.
- Flip and Finish Cooking: Carefully flip the fillet. Immediately add 1 tablespoon of butter next to the fish. Reduce the heat slightly and cook for 1–2 minutes until the fish is opaque throughout and flakes easily. Transfer the cooked fillets immediately to a warm serving plate.
- Sauté Aromatics: Reduce the heat to low. Add the minced garlic and sauté for 30–60 seconds until fragrant. Do not allow the garlic to burn.
- Deglaze and Emulsify: Pour in the lemon juice, scraping up any brown bits (fond) from the bottom of the pan. Remove the pan from the heat. Whisk in the cold, cubed butter one cube at a time to create a thick, glossy, emulsified sauce.
- Finish Sauce and Serve: Stir in the fresh herbs (parsley, dill) and lemon zest. Taste and adjust seasoning. Generously spoon the warm lemon-herb butter sauce over the pan-seared flounder fillets and serve immediately.