# Components:
→ Fish
01 - 4 flounder fillets (approximately 5.3 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
# Directions:
01 - Pat the flounder fillets completely dry using paper towels. Generously season both sides of each fillet with kosher salt and freshly ground black pepper.
02 - Spread all-purpose flour evenly across a shallow plate. Lightly coat each seasoned fillet in flour, shaking firmly to remove any excess coating.
03 - In a large nonstick skillet, combine 2 tablespoons of unsalted butter with olive oil. Place over medium-high heat and allow the mixture to become foamy and shimmering.
04 - Carefully arrange the fillets in the hot skillet, cooking in batches if needed to avoid overcrowding. Sear for 2 to 3 minutes per side until the coating achieves a deep golden color and the flesh becomes opaque throughout. Transfer to a warmed serving platter.
05 - Wipe the skillet clean, then return to medium heat. Add the remaining 4 tablespoons of unsalted butter, allowing it to melt and foam. Continue cooking for 2 to 3 minutes, swirling the pan frequently, until the milk solids toast to a golden brown and the butter releases a fragrant, nutty aroma.
06 - Remove the skillet from heat immediately. Whisk in fresh lemon juice and chopped flat-leaf parsley, allowing the mixture to bubble and emulsify.
07 - Spoon the warm brown butter sauce generously over the cooked fillets. Present immediately with fresh lemon wedges alongside.
