Description
This simple fish Francaise with lemon butter sauce uses inexpensive fillets of flounder and some simple ingredients to create a delicious fish dinner. The richness of the butter and tangy flavors of the white wine and lemon in the sauce elevates this easy weeknight meal to a restaurant quality dinner.
Ingredients
- 1 1/2 pounds flounder (5 fillets)
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Old Bay seasoning (or equal parts paprika, celery salt, onion powder, dry mustard)
- 1/2 teaspoon garlic powder
Francaise Sauce
- 4 tablespoons butter
- 1/4 cup chicken stock, unsalted
- 3 tablespoons lemon juice
- 1/4 cup white wine*
- 1 tablespoon cornstarch or flour
- 2 stems of fresh thyme or 1 teaspoon dried
- 2 stems of fresh parsley for garnish, optional
Instructions
- Pat flounder dry with paper towel. Stir together the seasoning and gently press onto both sides of flounder.
- Heat a large skillet over medium heat. Add oil and butter.
- Add flounder to skillet and let it cook without moving for 3 minutes. Slide spatula under and gently flip over. Continue cooking for another 2-3 minutes. If you have thicker fillets, it will take 1-2 minutes longer.
- Remove flounder to platter, cover with aluminum foil to keep warm while you make the sauce.
- Stir together the butter, stock, lemon juice and cornstarch.
- Heat pan on low-medium. Pour in sauce and let it simmer for 3-4 minutes. Add wine and herbs and simmer an additional minute. Stir in 1 teaspoon more cornstarch if you want a thicker sauce. Or add more broth if you'd like it thinner.
- Serve over flounder and garnish with chopped parsley and lemon slices if desired.
Notes
*Always use a hot, well oiled or buttered pan. And don't move the fish around for at least 3 minutes. The reason it will stick to a pan is low heat and flipping it too soon. You can lower the heat if the pan smokes or if the flounder is cooking too quickly.
*I know I sound like a broken record, but taste the sauce in the measuring cup before adding to the pan and adjust for flavor. Yes, you can still adjust it while cooking but I prefer to try to get it right the first time.
Nutrition
- Serving Size: 1
- Calories: 238
- Sugar: 0.4g
- Sodium: 889mg
- Fat: 16.2g
- Carbohydrates: 3.3g
- Protein: 17.5g
- Cholesterol: 92.2mg