Save The first time I made flounder meunière, I was cooking for someone who actually knew what real French food tasted like. My hands were shaking slightly as I slid those delicate fillets into the pan, watching the butter foam up around them like tiny golden waves. When that nutty brown butter hit the fresh lemon juice, the whole kitchen filled with this impossible fragrance—something like comfort and sophistication decided to marry right there on my stovetop. Now it's my go-to when I want to make dinner feel like an occasion without actually spending all day in the kitchen.
Last Tuesday my youngest daughter walked in right as I was finishing the sauce and announced she wasnt a fish person. Five minutes later she was literally licking her plate and asking when we could have this again. Theres something about that crisp flour coating giving way to impossibly tender fish, then hit with bright lemon and rich butter—it converts people. I've started making double batches because leftovers somehow mysteriously disappear.
Ingredients
- Flounder fillets: Delicate and mild, these cook up quickly so dont walk away from the pan
- Kosher salt and black pepper: Simple seasoning that lets the fish shine
- All purpose flour: Creates that light golden crust without overpowering the fish
- Unsalted butter: You need plenty for both cooking and that essential brown butter sauce
- Olive oil: Keeps the butter from burning too quickly while the fish sears
- Fresh lemon juice: Absolutely essential for cutting through all that rich butter
- Flat leaf parsley: Adds fresh color and a subtle herbal note to finish
- Lemon wedges: Extra bright acidity at the table makes everything pop
Instructions
- Prep your fish:
- Pat those fillets completely dry with paper towels, then season both sides generously with salt and pepper. This simple step is what helps the flour adhere and creates a beautiful crust.
- Dredge lightly:
- Spread your flour on a shallow plate and coat each fillet, shaking off any excess. You want a whisper thin coating, not a heavy breading.
- Get your pan hot:
- Heat two tablespoons butter with the olive oil in a large nonstick skillet over medium high. Watch for the butter to start foaming—that's your signal it's ready.
- Sear to golden:
- Carefully add the fillets and cook 2 to 3 minutes per side until beautifully golden and just cooked through. Work in batches if your pan is crowded.
- Make the magic sauce:
- Wipe out your pan and add the remaining butter over medium heat. Let it cook until golden brown and smelling nutty, about 2 to 3 minutes.
- Finish with brightness:
- Remove from heat and immediately stir in lemon juice and parsley. Spoon that fragrant brown butter all over the fish and serve right away with extra lemon wedges.
Save 
Save This recipe became a permanent fixture in my rotation after I made it for my mother in law who spent three years cooking in Paris. She took one bite and told me it tasted exactly like the little bistro near her old apartment. High praise from someone who knows her French food. Sometimes the simplest dishes executed well are the ones that people remember most.
Choosing the Right Fish
Flounder is perfect here because its naturally delicate and mild, letting that brown butter sauce really shine. But honestly, Dover sole or even tilapia work beautifully if you cant find good flounder. Look for fillets that smell fresh like the ocean, with no off odors or discoloration. The fish should feel firm and spring back when gently pressed.
Getting That Perfect Brown Butter
Here's where patience pays off. Keep the heat at medium and swirl the pan occasionally. Youll see the butter foam up, then the foam subsides and those golden brown milk solids appear at the bottom. Thats the moment—that incredible nutty aroma hits you and you know youve got it right. Have your lemon juice measured and ready because the butter can go from perfect to burnt in about thirty seconds flat.
Serving Suggestions
This dish wants something fresh and green alongside it to balance all that rich butter. Steamed green beans with a little garlic are classic, or roasted potatoes with rosemary for something more substantial. A simple arugula salad with a vinaigrette cuts through the richness beautifully.
- Crusty bread for sopping up every last drop of that sauce
- A crisp white wine like Sauvignon Blanc makes everything sing
- Keep extra lemon wedges handy because youll probably want them
Save 
Save There's something profoundly satisfying about a dish that transforms humble ingredients into something extraordinary. I hope this becomes one of those recipes you turn to again and again, finding joy in both the making and the sharing.
Common Recipe Questions
- → What does meunière mean?
Meunière is French for "miller's wife," referring to the traditional technique of dredging fish in flour before cooking. The flour creates a light, crispy coating while the browned butter sauce adds rich, nutty flavor.
- → Can I substitute other fish?
Absolutely. Dover sole, tilapia, cod, or any mild white fish fillet works beautifully. Just adjust cooking time slightly depending on thickness—thinner fillets cook faster, while thicker ones may need an extra minute per side.
- → How do I know when butter is properly browned?
Watch for the butter to foam, then subside. You'll see golden brown specks form at the bottom and smell a nutty aroma. This takes 2-3 minutes over medium heat. Remove from heat immediately—it can go from browned to burned quickly.
- → Can I make this gluten-free?
Yes. Substitute rice flour or a gluten-free all-purpose blend for the wheat flour. The dredging technique remains the same, and you'll still achieve that lovely golden crust.
- → What sides pair well?
Steamed green beans, roasted potatoes, or simple rice complement the rich sauce beautifully. A crisp green salad with vinaigrette helps balance the buttery elements. Keep sides simple to let the fish shine.