Pan-Fried Flounder With Creamy Lemon Caper Sauce
This 20-minute golden pan-fried flounder is smothered in a creamy lemon caper sauce for a restaurant-quality weeknight meal.
Servings: 2 servings
Calories: 498kcal
Ingredients
- 2 boneless & skinless flounder fillets
- Sea salt & cracked black pepper; just a sprinkle to season the fillets
- 1/2 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 TBSP butter
- 1 TBSP extra virgin olive oil
- 2 garlic cloves, minced or grated to a paste with a microplane
- 1/2 cup dry white wine Chardonnay, Sauvignon Blanc, or Pinot Grigio work
- 1/2 cup chicken broth
- 1 lemon, juiced and zested
- 3 TBSP drained capers
- 1/2 cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
General prep before cooking:
- In a shallow dish, combine the flour, garlic powder, and onion powder.
- Gently pat the flounder fillets dry with a paper towel. This will remove excess moisture. Season them with salt and pepper, dredge each fillet into the flour mixture, and set aside.
- Line a plate with a paper towel to have near the stovetop to transfer the fillets to once they are cooked.
- Warm the cream in the microwave in a microwave safe bowl for 15-30 seconds. You want the cream to be warm, not hot. Set it aside.
Cooking:
- In a large skillet, melt 1 TBSP of butter over medium heat. Stir it as it melts to keep it from browning. When the butter has melted, stir in the olive oil. Decrease the heat to medium and carefully add the fillets to the skillet, shaking off any excess flour beforehand.
- Let the fillets cook for about 2 minutes or until lightly golden. Carefully flip each fillet and cook for another 2 minutes, or until each fillet reaches an internal temperature of 140-145º F, which you can check with a meat thermometer.
- Carefully transfer the fillets from the pan to the paper-towel lined plate; set it aside.
- Add the remaining TBSP of butter to the hot pan and once it's melted, add the garlic. Simmer for about 30 seconds, then stir in the wine. Bring it to a light simmer and deglaze the pan by scraping up any browned bits from the bottom.
- Remove the pan from the heat and add in the chicken broth, lemon juice, lemon zest, and capers. Stir well.
- Slowly add the cream into the pan, stirring as you go. Place the pan onto the burner over medium-low heat once more and bring the sauce to a low simmer. Stir occasionally until the sauce thickens a little bit.
- Transfer the fish back to the pan and spoon the sauce over the fillets.
- Garnish with freshly chopped parsley and serve!
Notes
*Be sure to check the blog post for recipe tips, serving ideas, and storage suggestions!
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 17g | Protein: 16g | Fat: 41g