Sautéed Flounder with Fresh Herbs
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper, or more to taste
- 1 pound(s) uncooked flounder fillet(s), or other flat fish like sole or fluke, washed, dried
- 3 spray(s) cooking spray
- 1/2 Tbsp regular butter
- 1/2 Tbsp olive oil
- 1/4 cup(s) white wine, dry variety
- 1/4 cup(s) chives, parsley or tarragon, fresh chopped, or a combination of all three
- Place flour in a shallow bowl. Rub salt and pepper into both sides of fish; dredge in flour to coat both sides.
- Coat a large skillet with cooking spray and set over medium-low heat; melt butter in oil. Add wine and increase heat to medium-high; allow wine to reduce by half.
- Add fish; cook for 2 to 3 minutes on one side. Flip fish; cook until no longer translucent in the middle, careful not to overcook it, about 2 to 3 minutes more depending on thickness of fish. Remove fish to a serving plate; sprinkle with herbs.
- Serving size: 3 1/2 oz
Serve with fresh lemon juice if desired.