# What You'll Need:
→ Fish
01 - 4 flounder fillets (about 5.3 oz each), skin removed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Dredging
04 - 1/2 cup all-purpose flour
→ Cooking
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges for serving
# How to Make It:
01 - Pat the flounder fillets dry with paper towels. Season both sides evenly with salt and pepper.
02 - Place flour on a shallow plate. Dredge each fillet lightly in flour, shaking off excess to ensure a thin, even coating.
03 - Heat 2 tablespoons butter and olive oil in a large nonstick skillet over medium-high heat until the butter is foamy.
04 - Add the fillets to the skillet in batches if necessary. Cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a warm platter.
05 - Wipe out the skillet. Add the remaining 4 tablespoons butter and cook over medium heat until it turns golden brown and smells nutty, approximately 2 to 3 minutes.
06 - Remove from heat. Stir in lemon juice and chopped parsley. Immediately spoon the browned butter sauce over the fish.
07 - Serve the flounder immediately while hot, accompanied by fresh lemon wedges.
