How to Make Flounder Francaise | Best Flounder Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start by preparing the lemon butter sauce. In a pan, add about three cloves of minced garlic and half a small onion, diced.

Turn the heat to high and add white wine to the pan, letting it reduce down.

Once the wine has reduced, add heavy cream to the pan, ensuring it gets hot but not boiling.

Add salt and a pinch of black pepper to the sauce. If available, white pepper can be used instead.

Fold in a quarter of a stick of unsalted butter into the sauce, stirring continuously to prevent overflow.

Let the sauce cook for a few more minutes, then add fresh lemon juice, ensuring the cream is hot to avoid curdling.

Season the all-purpose flour with salt, black pepper, and parsley for dredging the fish.

Heat a mixture of olive oil and unsalted butter in a pan until hot but not too hot to burn the fish.

Dredge the flounder fillets in the seasoned flour, shaking off excess flour before placing them in the pan.

Cook the fish until golden brown, about 3-4 minutes per side, ensuring the oil is at the right temperature.

While the fish cooks, prepare the green beans by blanching them in boiling water with salt, then frying them in a pan with olive oil and butter, adding salt and pepper to taste.

Serve the flounder with the lemon butter sauce poured over it and the green beans on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens