Flounder with Browned Butter and Lemon

2 flounder filets

salt and pepper

1/4 cup all purpose flour

1 Tbsp vegetable oil

1 Tbsp unsalted butter

for the sauce:

2 Tbsp unsalted butter

1 Tbsp fresh lemon juice

1 Tbsp minced fresh parsley

salt and pepper

lemon slices

For the fish: Set a heatproof platter on the over rack and heat oven to 200 degrees. Pat the flounder dry with paper towels and season with salt and pepper. Let the seasoned fish stand until it glistens, about 5 minutes. Spread the flour in a shallow dish. Dredge the fish through the flour, shake off excess and transfer to a clean plate. Heat 1 Tbsp oil in a 12 inch nonstick skillet over medium high heat until shimmering. Add 1 Tbsp butter and melt. Gently lay 2 filets in the pan and cook until golden, about 3 minutes. Turn the fish over, carefully using 2 spatulas. Continue to cook on the second side until the fish flakes apart when gently prodded with a knife, about 2 minutes. Transfer the fish to the platter in the oven. Wipe the skillet clean with paper towels (if you choose to double this recipe, just double everything and repeat process here).

For the sauce: Add the butter to skillet and melt over medium high heat. Continue to cook the butter, swirling the pan constantly, until the butter is golden brown (just over a minute). Remove from heat. Whisk in the lemon juice and parsley. Season with salt and pepper to taste. Spoon the sauce over the fish and serve with lemon slices.

We really loved this dish! It will be a keeper in our house. We had it with orzo and cooked spinach. Great, quick dinner!