Flounder With Brown Butter, Lemon and Tarragon
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.
- Serves: 4 persons
- 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
Step 1Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Step 2Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Step 3Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Step 4Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
Step 5Leave 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 6Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.