This is barely a recipe – it’s more of a general technique that can be adjusted to suit the season and your mood.
I didn’t use flounder – there wasn’t any at the farmer’s market. I asked for something comparable, and I think they gave me sole. It’s a slightly firm, mild white fish – but this would work with halibut, too.
I only had parsley on hand, so that’s what went in with the butter – but tarragon would be nice, and so would a mixture of fresh herbs. The simplicity of this dish is meant to compliment the freshness of the fish. It takes about five minutes to make. The recipe is posted at Leite’s Culinaria.
- Sautéed Flounder with Lemon-Butter Sauce(Ten Dollar Dinners )