Flounder With Lemon-Caper Sauce
September 20, 2015
"A new way to serve flounder -- I am sure this will also work well with other fish such as sole. Thought this was a good way to use parsley if you have it growing like weeds like we do! Recipe source: Saveur (October 2015)"
- Serving Size: 1 (350.1 g)
- Calories 384.9
- Total Fat - 27.2 g
- Saturated Fat - 15.5 g
- Cholesterol - 137.6 mg
- Sodium - 798.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 4.4 g
- Sugars - 3.3 g
- Protein - 24.2 g
- Calcium - 133.3 mg
- Iron - 3.2 mg
- Vitamin C - 96.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Spread bread on baking sheet and bake until browned, turning occasionally (25-30 minutes). Transfer to a rack and cool.
Grate the zest from the lemons in a bowl. Using a small knife cut off the top and bottom of each lemon and remove the white pith. Cut between the membranes of the lemons to release the segments into the bowl with the zest and then squeeze the juice into the bowl; discard the membranes.
In a skillet heat 4 tablespoons of the butter over medium high heat.
Place flour on a plate (or use a pie pan) and then season the flour with salt and pepper and dredge fish in the flour; getting rid of excess flour.
Add the fish to the skillet and cook, turning once until golden brown and cooked through (3-5 minutes).
Using a spatula, transfer each fillet to a plate and return skillet to medium high heat; add the remaining butter (4 tablespoons) and cook until it begins to smell nutty and turns brown. Stir in lemon mixture along with the parsley and capers. Remove from heat and season with salt and pepper.
Spoon sauce over the fillets and top with the croutons and extra parsley leaves.
Tips & Variations
No special items needed.