Flounder with Lemon Caper Sauce

  • 30 mins
  • 9 ingredients
  • Servings 5
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level


  • 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.

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