# What You’ll Need:
→ Fish
01 - 4 flounder fillets, skin removed, approximately 5.3 oz each
02 - 0.5 teaspoon kosher salt
03 - 0.25 teaspoon freshly ground black pepper
→ Dredging
04 - 0.5 cup all-purpose flour
→ Cooking
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges for serving
# How-To Steps:
01 - Pat flounder fillets dry using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Place all-purpose flour on a shallow plate. Dredge each fillet lightly in flour, ensuring even coating and shaking off any excess.
03 - Heat 2 tablespoons unsalted butter and olive oil in a large nonstick skillet over medium-high heat until the butter becomes foamy.
04 - Add flounder fillets to the skillet, working in batches if necessary to avoid crowding. Cook for 2 to 3 minutes per side until golden brown and cooked through. Transfer cooked fillets to a warm serving platter.
05 - Wipe out the skillet with paper towels. Add the remaining 4 tablespoons unsalted butter. Cook over medium heat for 2 to 3 minutes until it turns golden brown and develops a nutty aroma.
06 - Remove skillet from heat. Stir in fresh lemon juice and chopped flat-leaf parsley. Immediately spoon the browned butter sauce over the fish fillets.
07 - Serve immediately with lemon wedges on the side.
