# What You'll Need:
→ Fish
01 - 4 flounder fillets (about 5 oz each), skin removed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Dredging
04 - 1/2 cup all-purpose flour
→ Cooking
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Sauce
07 - 4 tablespoons unsalted butter
08 - Juice of 1 lemon (about 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges, for serving
# Directions:
01 - Pat the flounder fillets dry with paper towels. Season both sides generously with salt and pepper.
02 - Spread flour on a shallow plate. Lightly coat each fillet in flour, shaking off any excess to ensure a thin, even layer.
03 - In a large nonstick skillet, heat 2 tablespoons butter and olive oil over medium-high heat until the butter begins to foam.
04 - Add the fillets to the skillet, working in batches if needed to avoid overcrowding. Fry for 2–3 minutes per side until golden brown and cooked through. Transfer to a warm serving platter.
05 - Wipe out the skillet and return to medium heat. Add the remaining 4 tablespoons butter and cook, swirling occasionally, until it turns golden brown and releases a nutty aroma, about 2–3 minutes.
06 - Remove the skillet from heat. Immediately stir in the lemon juice and chopped parsley, allowing the sauce to bubble and emulsify.
07 - Spoon the warm browned butter sauce over the cooked fillets. Serve immediately with fresh lemon wedges on the side.
