Flounder with burnt butter, capers and parsley

Cook time: 10 minutes

Prep time: 10 minutes

Serves: 6

12 flounder fillets  

1 cup seasoned plain flour with salt and white pepper  

4 tbsp sunflower oil  

100 gm unsalted butter, cut into small cubes  

2 lemons  

4 tbsp capers  

1/2 cup Italian parsley, chopped roughly

Flaky salt and cracked pepper

1 dried chilli, crushed

Heat two cast-iron pans over a low heat, before adding in the sunflower oil.  

Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning.  

Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet.  

Once cooked, carefully remove the fish onto a preheated platter.  

Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper.  

Spoon the butter over the top of the fillets. 

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Flounder with burnt butter, capers and parsley
Cook time: 10 minutes
Prep time: 10 minutes
Serves: 6
12 flounder fillets &nbsp;
1 cup seasoned plain flour with salt and white pepper &nbsp;
4 tbsp sunflower oil &nbsp;
100 gm unsalted butter, cut into small cubes &nbsp;
2 lemons &nbsp;
4 tbsp capers &nbsp;
1/2 cup Italian parsley, chopped roughly
Flaky salt and cracked pepper
1 dried chilli, crushed
Heat two cast-iron pans over a low heat, before adding in the sunflower oil. &nbsp;
Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning. &nbsp;
Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet. &nbsp;
Once cooked, carefully remove the fish onto a preheated platter. &nbsp;
Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper. &nbsp;
Spoon the butter over the top of the fillets.&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Flounder with burnt butter, capers and parsley

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/3e3fecab-f49f-4b5f-804b-b406017b405f/transcript