Flounder with Lemon Caper Sauce


1 tbs extra virgin olive oil
4 skinless local flounder fillets (about 6 oz each)
kosher salt and black pepper to taste
2 tsp butter
2 garlic cloves, minced or pressed
3/4 cup chicken stock
3 tbs capers, rinsed
1 tbs fresh lemon juice
1 tbs fresh flat leaf parsley, minced
  • In a large skillet, heat the olive oil over medium heat.
  • Sprinkle the flounder fillets with salt and pepper.
  • Lay the fillets in the pan and cook, turning once, until the fish flakes easily, about ┬áminutes for each side.
  • Transfer the fillets to individual plates or a serving platter, cover and keep warm.
  • In the same pan, melt the butter over medium heat.
  • Add the garlic and cook until lightly browned, about 1 minute.
  • Add the stock, scraping to loosen any browned bits on the bottom of the pan.
  • Bring to a boil and cook until reduced to 1/4 cup, about 6 minutes.
  • Stir in the capers and lemon juice, then cook the sauce until slightly thickened, about 3 minutes.
  • Remove from the heat and stir in the parsley, then pour over the fillets and serve at once.




15 min


15 min


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