# What You'll Need:
→ Fish
01 - 4 flounder fillets (approximately 5-6 oz each), skin removed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Dredging
04 - 1/2 cup all-purpose flour
→ Cooking Fat
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Meunière Sauce
07 - 4 tablespoons unsalted butter
08 - 2 tablespoons fresh lemon juice (approximately 1 lemon)
09 - 2 tablespoons chopped fresh flat-leaf parsley
10 - Lemon wedges, for serving
# Directions:
01 - Thoroughly pat the flounder fillets dry with paper towels to remove excess moisture. Generously season both sides of each fillet with kosher salt and freshly ground black pepper.
02 - Spread the flour evenly over a shallow plate or baking dish. Lightly coat each seasoned fillet in flour, pressing gently to adhere, then shake off any excess flour to ensure a delicate, even coating.
03 - In a large nonstick skillet, combine 2 tablespoons of butter with the olive oil. Place over medium-high heat and allow the mixture to heat until the butter melts and begins to foam.
04 - Carefully place the flounder fillets in the hot pan, working in batches if necessary to avoid overcrowding. Sear for 2 to 3 minutes on the first side until golden brown, then flip and cook for an additional 2 to 3 minutes until the fish is opaque throughout and lightly crisped. Transfer to a warm serving platter.
05 - Wipe out any excess oil from the skillet. Add the remaining 4 tablespoons of butter and cook over medium heat, swirling the pan frequently. Continue cooking for 2 to 3 minutes until the butter foams, subsides, and develops a golden-brown color with a nutty aroma.
06 - Immediately remove the skillet from heat to prevent burning. Stir in the fresh lemon juice and chopped parsley, allowing the mixture to bubble and emulsify. Spoon the fragrant browned butter sauce generously over the warm fillets.
07 - Arrange the sauced fillets on individual plates and serve promptly while the fish is hot and the sauce remains silky. Accompany with fresh lemon wedges for guests to adjust acidity to taste.
