Sautéed flounder with fresh herbs
¼ tsp, or more to taste
uncooked flounder fillet(s)
1 pound(s), or other flat fish like sole or fluke, washed, dried
¼ cup(s), dry variety
¼ cup(s), 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