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Pan-fried Flounder With Almonds, Brown Butter, Parsley And Lemon


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Pan-fried flounder with almonds, brown butter, parsley and lemon

This is something of a classic; the nutty brown butter, lemon and parsley are great together, and the almonds give it an interesting texture and flavour.

2 whole flounder (about 400g-500g each)

1 tbsp olive oil

Flour for dusting


1 tbsp butter

3 tbsp almond flakes

1 tbsp parsley, chopped

Juice of half a lemon

To skin flounder Make an incision through to the flesh close to the tail on the top, darker side of the fish. Peel some of the skin away from the flesh and, when you have sufficient to grip, place one hand firmly on the fish and, with the other hand, pull towards the head. The skin should come away quite easily in one large piece (especially if very fresh). Cut the skin where the body joins the head and discard.

Heat the oil in a large frying pan. Lightly dust the first flounder in flour on both sides and shake off any excess. Cook the fish for about five minutes on both sides, seasoning with salt. Remove to a dish, cover with foil and keep warm while you cook the other fish.

Add the butter and almonds to the pan and cook for a few minutes, stirring, until the almonds turn golden and the butter turns brown. Add the chopped parsley and a squeeze of lemon and pour over the fish. Serve immediately.

Serves 2.

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and i only just threw back a great size flounder the other day

great recipe


They have to be my favourite eating fish of all.

Their texture is excellent and full of flavour.

This recipe, although I haven't tried it sounds great.

Can't wait to get my next flounder to try it out.

Salivating just thinking about it :thumbup:


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