Flounder with Herbed Lemon Butter

• 12 ounces flounder or sole fillets (4 fillets, each about 3 ounces)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup unbleached white flour
• 1 1/2 teaspoons olive oil
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh herbs, such as parsley, chives, dill, tarragon, or basil
• Lemon wedges

1. Rinse the fish and pat dry.
2. Mix the salt and pepper with the flour in a shallow dish or a large plate.
3. Press the fish fillets into the flour to lightly coat.
4. Shake off any excess flour.
5. On medium heat, warm a skillet large enough to hold all the fish.
6. Add the olive oil and 1 tablespoon of the butter and swirl to coat the bottom.
7. Add the fish and cook for 2 minutes for very thin fillets, 4 minutes for thicker ones.
8. Turn the fillets and cook for a minute or two on the second side.
9. Turn off the heat and transfer the fish to a warm serving plate.
10. Add the remaining tablespoon of butter and the lemon juice and herbs to the skillet.
11. The pan should be hot enough to melt the butter, but if it isnt, return it to the heat for a moment.
12. Stir to incorporate the pan juices.
13. Pour the herbed lemon butter over the fish and serve at once with lemon wedges.
14. Serve with couscous or bulghur and Marmalade-Glazed Carrots (page 196).
15. Another time, serve with Yellow Rice (page 179) and Peas & Escarole (page 190) or Lemony Green Beans (page 192).
16. Or try with Potatoes with Lemon & Capers (page 195) and Broccoli Slaw (page 208).

flounder, salt, black pepper, unbleached white flour, olive oil, butter, lemon juice, fresh herbs, lemon wedges

Taken from www.epicurious.com/recipes/food/views/flounder-with-herbed-lemon-butter-377146 (may not work)