Ingredients
- 12 ounces flounder or other mild white fish, 1/2-inch thick, cut into 4 (3-ounce) pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 teaspoon all-purpose flour
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Directions
Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
Cook's Note: Do not use a nonstick pan.
The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.
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By atlbeth
on April 20, 2012
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This was amazingly simple and tasty. Patting the fish dry (I used really fresh flounder a second time prevented the fish from sticking and made a beautiful golden crust. I waited until I took the fish out of the pan to pour off all but 1-2 tsp of oil, add a little butter, lemon juice, a splash of white wine and capers and thickened the sauce with a bit of leftover dredging flour. Wow! It was great!
By Edwarda52
on January 04, 2012
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It was so easy and delicious!
By atochabsh_9269705
Sacramento, CA
on December 27, 2011
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don't know where she's shopping but I can't find red and yellow peppers for 2/$1. Some oriental markets have the red ones for $.99/lb but they are mishapen and now suitable for stuffing.. Great for cooking but not good for stuffing. And I've never in my 48 years seen flounder at $2.99/lb. I just bought cod (which I was sure was previously frozen for $8.99/lb. Even the watermelon is going to be $4 for a small one. And not generate the amount of watermelon she had on the show. Great recipe idea but certainly not going to feed 4 people for $10. And since the show is all based on $10 meals I feel like it was very misleading.
Read all 23 reviews