Flounder Piccata

Quickly seared flounder fillets finished in a bright lemon-brown butter piccata sauce with garlic, capers, and white wine. Serve with roasted broccolini and baby potatoes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle fish fillets evenly with 1 teaspoon salt. Dredge in 1/4 cup flour, shaking off any excess.

Step 2

Heat oil in a large nonstick skillet over medium-high. Place 2 fillets in skillet; cook until lightly browned on both sides and just cooked through, 2 to 3 minutes. Transfer to plates. Repeat with remaining 2 fillets; transfer to plates, and wipe skillet clean.

Step 3

Add butter to skillet, and melt over medium. Cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add garlic and lemon slices; cook, stirring often until fragrant, about 1 minute. Whisk in remaining 1 teaspoon flour until smooth. Add wine and capers; cook until wine is reduced by half and sauce is emulsified and slightly thickened, about 2 minutes. Whisk in stock. Remove from heat, and stir in parsley and remaining 1 teaspoon salt.

Step 4

Spoon sauce over cooked fish, and serve with roasted broccolini and potatoes.