Flounder in Garlic Lemon Butter Sauce Recipe
Enjoy this exquisite Flounder with Garlic Lemon Butter Sauce, accompanied by the richness of buttered vegetables. The key to its success lies in the quality of the ingredients and the care put into each step of the preparation, ensuring each bite is a harmonious blend of flavors.
Recipe Video
Recipe Ingredients
- 1 Flounder about 1 pound
- Flour (for dusting seasoned with salt and pepper)
- 1 tablespoon Lemon Olive Oil (or Regular Olive Oil)
- 1 tablespoon Butter
- 1 large Shallot or Onion as an alternative, finely chopped
- Salt and Pepper, to taste
- 1 tablespoon Sicilian Lemon White Balsamic Vinegar (or Champagne Vinegar as a substitute)
- 1/4 cup White Wine (Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Dill freshly chopped (plus whole sprigs for garnish)
- 1 tablespoon Garlic chopped
- 1 tablespoon Fresh Lemon Juice, from 1 lemon
- ½ cup Heavy Cream
- 2 to 4 tablespoons Butter for vegetables and sauce finishing
- Fresh Parsley chopped, for the potatoes
- 1 - 2 Garlic Cloves minced
- 4 to 6 Fresh Carrots, peeled and boiled until tender
- 6 to 8 Small Potatoes, peeled and boiled until tender
Recipe Instructions
Preheat Oven to 350°F (175°C)
Cook the Flounder:
- Season flounder with salt and pepper and lightly dust with flour to coat. Shake off excess flour.
- In an oven proof fry pan, heat lemon olive oil over medium heat. Sear the flounder on the presentation side first until golden, then flip.
- Transfer the flounder to the oven to finish cooking, about 5-7 minutes, or until the fish reaches an internal temperature of 120°F (49°C).
Make the Sauce:
- In a reduction saucepan, add the butter and when hot, add the shallots and sauté until translucent. Deglaze the pan with vinegar and white wine and le reduce by half.
- Add, garlic, dill, heavy cream and let the mixture reduce to a sauce consistency. Season with salt and pepper to taste.
- Finish the sauce off the heat by whisking in a tablespoon of butter until the sauce is smooth and emulsified.
Prepare the Carrots:
- Sauté 1 tablespoon butter and when hot add the poached carrot with a sprinkle of chopped dill, salt, and pepper until glazed.
Prepare the Potatoes:
- Sauté 1 tablespoon butter and when hot add the boiled potatoes, minced garlic and chopped parsley until golden. Season with salt and pepper.
