Flounder Meuniere
It is important to keep the oven on 200F to keep the flounder/fish warm while preparing the sauce for this dish. It can be made all in one pan (recommended) but if you want to work with 2 pans then you can skip keeping the fish warm in the oven while the sauce is prepared.
INGREDIENTS
- 1/2 pound of flounder filets (about enough for 2 people)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour for dredging
- 3 garlic cloves, shredded
- 1 lemon, sliced
- 1/4 cup lemon juice
- 1/4 cup dry white wine (Pinot Grigio)
- chopped parsley for garnish
METHOD:
- Heat a pan with olive oil and butter until melting
- Dredge flounder in flour with salt and pepper
- Cook fish on both sides, put in a 200F oven to keep warm once done
- In the pan, add more butter, garlic and heat until brown
- Add lemon juice white wine and lemon slices
- Once the sauce thickens, pour over the flounder and serve with fresh lemon slice.
