Flounder Meuniere

Sole and flounder are similar in that they’re both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We’ve gotten flounder a few times from the share and often I’ve not done the best job of filleting. This time however, I got it. Yay. One of the great things about joining a fish share like Cape Ann Fresh Catch, besides getting a generous amount of fish every week, is that multiple fish mean plenty of practice filleting and trying new recipes.

This dish is based on Sole Meuniere. Flounder is so delicate and mild, butter, lemon and parsley add just enough richness and zip without overwhelming.

Special thanks to Bunson for the knife sharpener. Best. Holiday present. Ever.

Flounder Meuniere – serves 3 – 6

3 flounder, filleted
1/2 C flour
1/2 t salt
1/4 C + 2 T butter
juice from 1 lemon
1/4 C chopped parsley

Mix the flour and salt together in a shallow bowl. Dredge the fillets through the flour mixture and allow to rest 10 minutes. This helps the flour to adhere to the fish while it cooks.

Melt the quarter cup of butter over medium heat until it foams. Place the fillets in the pan skin side up to prevent the skin from shrinking, and cook 2 minutes on either side until lightly browned.

Remove the fish from the pan. Deglaze the pan with the lemon juice, scraping up any bits left in the pan. Melt the final two tablespoons of butter in the lemon juice, combining to thicken until lightly browned. Serve with chopped parsley.