Flounder In Lemon Dill Sauce Recipes

Steps:

• Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
• Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
• Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
• Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
• Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
• Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

Steps:

• Melt butter in 10 inch skillet over medium high heat until it bubbles.
• Add flounder and lemon juice to butter mixture in skillet and cook 5-8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.
• A few minutes before serving add salt, fresh dill and green onion slices to flounder.
• Serve flounder spooning additional juices over fish and garnish with lemon wedges.

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.