Flounder Francese with Capers and Lemon
laura rubinstein
ingredients
- 1 flounder fillet per person, 5-6 oz. each
- 1/2 Tablespoon lemon juice per fillet
- 1-2 teaspoons of rinsed capers per fillet
- some all purpose flour
- olive oil
- butter, optional
- white wine,optional
directions
- 1
Rinse fish fillets and pat dry
- 2
Put flour, (amount depends on number of fish fillets you want to coat) on a flat plate. Sprinkle Kosher salt on fish. Heat oil in a large skillet. Dredge fillets one at a time in flour, shake off excess and slip into skillet without crowding. Wait until the fillet is cooked to firm on one side before turning, and turn carefully with a metal spatula and a large fork so as to prevent the fillet from tearing.Cook briefly on the other side so as to not overcook.Place paper towels on a plate(s) to drain fish when they are done. Add lemon juice and capers to a small pan and heat. (If you like you can add butter and some wine and heat for 1-2 minutes.) Spoon over fish once fish has been plated.
Source: laura rubinstein
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