Flounder With Lemon Butter Caper Sauce

4 Flounder fillets, skinless
Salt and pepper to taste
Flour for dredging
2 tbsp. Olive oil
3 tbsp. Butter
1 Lemon
1/2 small bottle Capers
Fresh parsley for garnish

Dredge fish in flour-shake off excess, blend 2 tbsp. of butter and olive oil in sauté pan.
Pan fry fish-both sides and remove to serving platter.
Add remaining butter to pan. Add lemon juice and capers.
Sauté until light brown and pour over fish.
Garnish with chopped parsley.


Mike Rind         


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