Sauteed Flounder Or Tilapia With Lemon-Butter Sauce Just Like the French Do

Prep Time
Cook Time
Ready In

Recipe: #21918

November 28, 2015

"This fish dish makes for a light, tasty and satisfying meal for any day of the week. It is also simple and quick to make and due to it's uncomplicated ingredients it heightens the freshness of the fish. Pares well with a side of rice or simple boiled potatoes along with a salad that is simply dredged with oil and vinegar and lightly salted."

Original is 4 servings


  • Serving Size: 1 (196.5 g)
  • Calories 236.4
  • Total Fat - 17.8 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 73.9 mg
  • Sodium - 731.3 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.7 g
  • Protein - 14.9 g
  • Calcium - 42.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 28.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pat dry both sides of the fish with paper towels and then sprinkle both sides with salt and pepper. Heat the oil in a medium skillet (don't use nonstick) over medium-high heat until it ripples but isn't smoking, 1 1/2 to 2 minutes. While the oil is heating, use a fresh paper towel to pat dry both sides of the filets a second time.

Step 2

Sprinkle a little flour over both sides of the fillets and then use your fingers or a silicone brush to evenly coat both sides. Add the fillets to the hot oil and cook, without moving, for 2 minutes. Slide a think spatula underneath the fillets (making sure to use firm pressure to scrape up any of the golden crust that may be sticking to the bottom) and carefully flip them.

Step 3

Place a slice of butter on top of each fillet. It will melt and drip into the saucepan. Cook until the fillets spring back to light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates. Pour the lemon juice into the pan and scrape up any browned bits stuck to the bottom of the pan. Stir in the fresh herbs and serve the sauce over the fish.


No special items needed.

11 Reviews


It is true what they say: Sometimes the simplest preparation is the best. Wonderful flavors. I used tilapia, but will try it with flounder or amberjack next time.


review by:
(8 Aug 2023)


This is so simple and delicious! It was cooked and on the table in no time flat. Always a plus for me! I used a sprinkling of parsley when I served it, and slices of lemon on top too. Love mashed potatoes with fish, so that's what we had. Oh ya, and I used flounder fresh off the boat!


review by:
(19 Sep 2020)


Another great tasting recipe by ForeverMama!! I used sweet white rice flour in lieu of all-purpose flour and the end result was crispy on the outside and moist and tender on the inside.


review by:
(17 Jan 2020)


Nice flavored fish and we loved the sauce! Lemon has its way of making fish taste so much better. I used flounder this time.


review by:
(13 Aug 2019)


Best way to fix white fish—simple and tasty. I used to do a similar recipe with sole, but it is hard to find here now. I used tilapia, with parsley, chives and basil. Worked very well in a cast iron skillet (I cut recipe down for 2).


review by:
(28 Feb 2019)


I have been wanting to make this but was waiting for fish to go on sale. It finally did and I picked up some flounder. I cut the recipe down to serve one. This was very good. The fish was so moist and I loved it! Served with chunky mashed garlic red potatoes and sauteed peas and green beans it was a delicious meal!


review by:
(23 Jul 2018)

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