Pan-Seared Flounder with Brown Butter and Lemon

Pan-seared flounder with brown butter and lemon is a quick seafood recipe that highlights tender white fish cooked until golden and finished with a classic beurre noisette sauce. This easy flounder fillet dish is made in one pan using simple ingredients like butter, fresh herbs, and lemon juice, making it ideal for busy weeknights or elegant dinners. Lightly floured fish creates a crisp exterior while staying moist inside, and the lemon butter sauce adds rich flavor without overpowering the delicate texture. Perfect for anyone searching for healthy fish recipes, pan-fried flounder, or easy seafood dinners with fresh lemon and herbs.

Ingredients

• 4 flounder fillets (4–6 oz / 115–170 g each)
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil
• About 1 cup all-purpose flour, for dredging
• 6 tablespoons salted butter
• 1 sprig fresh thyme (optional)
• Juice of 1 lemon, plus extra lemon wedges for serving
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Heat the olive oil in a medium to large sauté pan over high heat, making sure the bottom of the pan is well coated.
3. Dredge each fillet lightly in flour, shaking off any excess. Carefully place the fillet into the hot oil.
4. Cook for about 2 minutes, until the edges begin to turn opaque. Using a fish spatula, gently flip and cook for another 1–2 minutes on the other side, depending on thickness. Transfer to a plate and repeat with remaining fillets.
5. Discard the oil and wipe the pan clean. Reduce heat to medium.
6. Add the butter and cook until it turns golden brown and smells nutty, about 4 minutes.
7. Add the thyme sprig, if using. Remove the pan from heat and immediately squeeze in the lemon juice, swirling the pan to combine.
8. Place one fillet on each plate, spoon the brown butter sauce over the top, sprinkle with parsley, and serve immediately with lemon wedges.

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Tips

• Make sure the fish is very dry before dredging to achieve a crisp, golden crust.
• Do not overcrowd the pan; cook in batches if needed to maintain high heat.
• Watch the butter closely to avoid burning—remove it from the heat as soon as it turns golden.

Variations and Substitutions

• Substitute flounder with sole, tilapia, or cod fillets of similar thickness.
• Use unsalted butter and adjust seasoning if preferred.
• Add a small clove of minced garlic to the butter for extra depth of flavor.

FAQs

Can I make this recipe ahead of time?
This dish is best served immediately, as the fish can lose its crisp texture when reheated.

What if I don’t have a fish spatula?
A thin, wide spatula works well; just flip gently to keep the fillets intact.

Can I use dried herbs instead of fresh thyme?
Yes, but use a small pinch, as dried herbs are more concentrated.

Serving Suggestions

• Serve with steamed green beans, sautéed spinach, or roasted asparagus.
• Pair with simple mashed potatoes, rice, or crusty bread to soak up the sauce.
• A light green salad with a lemon vinaigrette complements the dish well.

Why You’ll Love This Recipe

• Quick and easy, ready in under 20 minutes
• Simple ingredients that highlight the natural flavor of the fish
• Elegant enough for entertaining, yet easy for a weeknight meal