Flounder with Lemon Butter

Don't Make These Mistakes

Use a wide spatula so that each fillet comes out of the pan in one piece.

Keep the first fillets warm on a plate but uncovered, so that steam does not soften them.

Do not let the butter brown; it should be pale and foaming.

Cooking Flounder with Lemon Butter

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1. Pat the fillets dry and season with the pepper.

   Mark done

2. Melt half the butter in a large non-stick frying pan over medium-high heat. Pan-fry two fillets for 2 minutes a side, until opaque and lightly golden. Lift them onto a warm plate and repeat with the other two.

   Mark done Start 2 min timer

3. Wipe out the pan, add the remaining butter and melt it gently until it foams. Take the pan off the heat and stir in the lemon juice, zest and parsley.

   Mark done

4. Spoon the lemon butter over the fish and serve at once.

   Mark done

After You've Cooked It

Best eaten at once. Keeps in the fridge for up to 1 day; reheat gently, covered.

Good With

• Steamed white rice
• Steamed green beans
• A cucumber salad

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.