# What You Need:
→ Fish
01 - 4 flounder fillets (approximately 5.5 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
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Sauce
07 - 4 tablespoons unsalted butter
08 - Juice of 1 lemon (approximately 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges for serving
# Steps:
01 - Pat flounder fillets thoroughly dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
02 - Spread all-purpose flour on a shallow plate. Lightly coat each seasoned fillet in flour, shaking off any excess to ensure an even, thin layer.
03 - In a large nonstick skillet over medium-high heat, combine 2 tablespoons unsalted butter with olive oil. Wait until butter begins to foam.
04 - Place fillets in the hot pan, cooking in batches if necessary to avoid overcrowding. Sear for 2–3 minutes per side until golden brown and just cooked through. Transfer to a warm serving platter.
05 - Wipe the skillet clean. Add remaining 4 tablespoons butter and cook over medium heat, swirling frequently, until butter turns golden brown and releases a nutty aroma, approximately 2–3 minutes.
06 - Remove skillet from heat immediately. Stir in fresh lemon juice and chopped parsley. Spoon the aromatic browned butter sauce generously over each fillet.
07 - Plate immediately with additional lemon wedges on the side for squeezing.
