This flounder is pan-seared and served with a butter, lemon, and parsley sauce. It’s a very quick and tasty French classic.
Every time that I cook fish I always vow to start cooking more of it. Because truth be told, I don’t think I eat enough of it.
OK, so it makes the occasional appearance at my little dinner counter but not as often as chicken, definitely not at all as often as beef, but still, more than lamb. And I don’t even know how much longer I can go calling myself “Persian” with all this slacking off on my lamb game.
But hold on. Lamb takes a long while to cook and to tenderize and this grad student ain’t got time for none of that. At least that’s the story I’m sticking to until I kick myself in the butt and learn to be all Persian again. If that doesn’t make much sense to you then let me just take a bit of your time and explain something about Persians.
Quickly moving on because this isn’t a lamb post and I’ve succeeded in embarrassing myself enough for one post. But one more note before we move on to what you probably care about today—my spell check has decided that “lamb” is definitely not a word and that I’m probably all confused because obviously I must mean “lamp”.
It takes a TON less time to cook than any of those other things I mentioned above. So it really should be my best friend on weekdays. But I think what happened was that I just found fish that wasn’t salmon, a bit intimidating. And if you asked me why, I’d tell you, “I don’t know,” only it’d probably be more like, *shrug* “I uhno.”
Well I grew up, and I finally cooked the non-salmon fish after a very long and neglectful period! Flounder, in this case. And now I cannot believe just how neglectful I was before because you just can’t get any easier than cooking flatfish— since it’s so thin, it cooks in literally two minutes flat.
And when you make this beauty of a sauce to go along with it you will fall in love like I did. And definitely do not skimp on this “sauce” part because butter and this fish need to be together like peanut butter and jelly. Only more so because peanut butter goes with honey too and this fish doesn’t play like that.
Needless to say, I am quite happy with my non-salmon fish game right now.
And next up? Lamp.
I really should.
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Fish Cooked in Butter Sauce
- 2 tbsp ghee
- ¼ cup all-purpose flour
- ½ tsp sea salt
- ½ tsp black pepper
- 4 skinless fillets of flounder or sole, tilapia, or any kind of flatfish or white fish
- 3 tbsp butter
- 1 lemon juiced
- 1 tbsp parsley leaves chopped
- Rinse the fish.
- In a large plate, add flour, salt, and pepper. Mix.
- Pat the fish into the mixture on both sides.
- Heat a large pan on med-high heat and once hot, add ghee. Swirl pan to coat bottom.
- Once ghee is hot add in the fish, two at a time or just enough not to crowd the fish.
- Don’t move the fish around and just let cook for 1 minute. Flip the fish and cook for another minute. If your fish is thicker you’ll have to adjust the cook time accordingly.
- Remove fish and place onto a new dish and repeat with remaining fish fillets.
- Once you finished cooking all the fish, if your pan is cast iron you can take your pan off the heat now, otherwise turn your burner to low.
- Add butter to melt and once melted, add lemon juice and parsley. Mix.
- Add the fish back into the pan and serve. Enjoy this lovely thing!