This Seared Flounder with Lemon Herb Sauce is the easy to prepare, ready in 10 minutes, and is perfect for both weeknight dinners or dinner parties!
Do you want to hear a story? Of course you do! Sometimes I come home from work, sit down on the couch, and wonder if dinner will magically appear. I close my eyes, and then my cat makes dinner. I’m just kidding– the cat just EATS dinner, he never cooks. Although maybe I could train him like Remy in Ratatouille— that would really solve my dinner dilemma on busy nights. On these busy nights, or when I’m just tired from a long day, I go back to my tried-and-true recipes. These recipes never let me down, are easy to put together, and are so simple I barely even look at the recipe anymore. Do you want to know why? Well yes, for one thing they’re easier to fix, but also because the husband has some of these awesome little recipes memorized too and can make them for me! Ta-da! That’s a great reason to love them, right? This recipe for Flounder with Lemon Herb Sauce is easy to prepare, is ready start-to-finish in less than 10 minutes, and is incredibly flavorful.
Making Seared Flounder with Lemon Herb Sauce
The technique to sear this flounder is simple, and if you’ve been following along, cooking with me as I go, you’ve probably already tried it with Spicy Seared Scallops. No matter what seasoning you use, the basic scallop searing technique is to get the seafood as dry as possible, sear it quickly on a hot pan, and quickly remove the seafood from the pan. Here, you’ll do the same with the fish. Get it dry, add a little salt and pepper, and then sear quickly on both sides. Next, instead of wasting the flavors in the pan, make a pan sauce. Add wine to the pan, let it cook down, and add lemon juice. Finish the sauce by stirring in some fresh herbs. Serve the fish with the herb sauce, and dig in!
Love seafood? Want more? Try these:
Flounder with Lemon Herb Sauce
- 2 flounder fillets
- pinch salt, pepper
- 2 TB butter, divided
- 1/2 cup white wine
- 1/4 cup lemon juice (juice from 1 lemon)
- Handful fresh herbs (parsley, chives, basil, cilantro etc)
Pat fillets dry (if they're just coming out of a water bath to thaw this will take a few more paper towels). Pat them dry again- you want these fillets extra dry! Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan (I use cast iron) with half the butter. Heat on medium high until butter is very hot, then turn the heat down to medium.
Place the fillets in the pan and set a timer for 2 minutes. Don't touch the fillets until the 2 minutes are up. Then, use a thin metal spatula to flip them. If they won't release- give them another 30 seconds. They'll release when they've finished cooking.
Once they're flipped, set your timer for 2 minutes again and divide the remaining butter over both fillets. When the 2 minutes are up, transfer the fish to plates, leaving the excess butter in the pan. Add the wine, and allow it to reduce for about a minute. Add the lemon juice and stir with a wooden spoon. Add the herbs and stir again. Serve fish hot with pan sauce.
Recipe adapted from: Leite’s Culinaria