Flounder with Lemon Butter Caper Sauce
Many of my peers often tell me the reason why they don’t have the time to incorporate a quality home cooked meal into their busy schedules is because they believe that cooking takes too long. Well… While this does apply to some dishes, it isn’t necessarily the whole truth. I can think of so many dishes that takes at least 30 minutes to make from start to finish. (Such as Rachel Ray’s 30 minute meals.) The first thing that comes to mind is fish. Fish is a good source of protein that takes no time to cook at all. It cooks practically within minutes. It’s light, healthy, and quick.
During the majority of the weekdays, I make it a priority to cook a homemade meal because I believe cooking is an essential tool to learn. When you make your own meals, you know exactly what ingredients are going into the foods you eat. You can make it exactly the way you like that no one else can replicate. Plus, you can save yourself some money from dining out. Cooking doesn’t have to feel like a chore. You can make it fun by exploring different flavors, learning new techniques, and just being creative with your meals.
Let’s be honest, we all have days when we’re feeling lazy and don’t feel like we have the energy to cook. As much as I enjoy cooking, some days I can’t be bothered spending hours in the kitchen preparing something. When I’m in this rut but I still want a home cooked meal, I tend to gravitate towards something that is quick but tasty. One of my quick meals are these flounder with the lemon butter caper sauce because it’s a simple dish that will satisfy your hunger that you can whip up in probably 30 minutes or less.
Citrus and fish is a common pairing because they compliment each other. The acid in this dish brightens the fish while cutting through the richness of the sauce yet allowing the delicate flavor of the flounder to shine through. The flounder in the lemon butter caper sauce seems like an impressive dish because they work in perfect harmony but it’s probably one of the easiest dish to ever make. There is hardly any prep work involved and it cooks all in one pan so there is less to clean up.
- 4 flounder fillets
- 1/3-1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large or 2 small shallots
- 2 garlic cloves
- 4 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp capers
- 1 tbsp caper brine or more lemon juice
- 1 tbsp parsley
- 1/8-1/4 tsp red pepper flakes
- salt and pepper to taste
- Place cornstarch on a plate; add salt and pepper, mix to incorporate.
- Pat fish dry with paper towels; dredge in cornstarch shaking off excess.
- Heat a pan on medium high heat; cook fish for about 3 minutes on one side flip and cook for an additional 2 minutes. (Adjust cooking time depending on the thickness of the fish.)
- Work in batches as needed to not crowd the pan. (We want a crispy crust.)
- Remove fish from pan and set aside.
- In the same pan add in 1 tbsp of butter.
- Add in shallots; cook for about 3 minutes scrapping off brown bits in the pan.
- Add in garlic; cook for about 1 minute.
- Add in capers/brine, and lemon juice; cook for another minute.
- Turn off heat; add in remaining 3 tbsp of butter to emulsify into the sauce. (Add in 1 tbsp at a time.)
- Add in parsley
- Season to taste