# Components:
→ 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 completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black 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, combine 2 tablespoons butter with olive oil over medium-high heat. Wait until the butter foams and the oil shimmers.
04 - Add fillets to the skillet, working in batches if needed to avoid crowding. Cook for 2 to 3 minutes per side until golden brown and just opaque throughout. Transfer to a warm serving platter.
05 - Wipe out the skillet and add remaining 4 tablespoons butter. Cook over medium heat, swirling frequently, until butter turns golden brown and releases a nutty aroma, approximately 2 to 3 minutes.
06 - Remove skillet from heat immediately. Stir in fresh lemon juice and chopped parsley. Spoon the aromatic brown butter sauce directly over the cooked fillets.
07 - Serve immediately while hot, accompanied by fresh lemon wedges for additional brightness.
