Ingredients:

  • 2 flounder fillets (6-8 oz each, skin removed if preferred)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil or unsalted butter
  • 3 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp finely chopped fresh parsley
  • 1 tsp finely chopped fresh dill or thyme (optional)
  • Lemon wedges, for serving

Instructions:

  1. Prepare the flounder: Pat fillets dry with paper towels, season with salt and pepper, and lightly dredge in flour.
  2. Heat the pan: Heat olive oil (or butter) over medium heat until shimmering but not smoking.
  3. Cook the flounder: Place fillets in the pan and cook undisturbed for 2-3 minutes until golden brown, then flip and cook the other side for 2-3 minutes until opaque and cooked through. Transfer to a warm plate.
  4. Make the sauce: Lower the heat to medium-low, add butter to the same pan, stir in garlic for 30 seconds until fragrant, then add lemon juice and chopped herbs.
  5. Serve: Spoon the garlic butter sauce over the flounder fillets and garnish with lemon wedges and extra herbs if desired.