Ingredients:

  • 1.5 lbs fresh flounder fillets
  • 0.25 cup all-purpose flour
  • 1 tsp sea salt
  • 0.5 tsp white pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, cubed and chilled
  • 4 cloves garlic, thinly sliced
  • 1 large lemon, zested and juiced
  • 1 tbsp fresh parsley, finely chopped
  • 1 lb Yukon Gold potatoes, sliced into 1/4 inch rounds and par-boiled

Instructions:

  1. Pat the flounder fillets extremely dry using a double-pat method with paper towels to ensure a crisp crust.
  2. Season fillets with sea salt and white pepper, then lightly dust with all-purpose flour, shaking off all excess until only a microscopic layer remains.
  3. Heat 2 tablespoons of high-smoke point oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  4. Carefully place fillets in the pan and sear for approximately 2-3 minutes per side until a mahogany-colored crust forms. Use a flexible fish spatula to flip gently.
  5. Remove the fish from the pan when 90% cooked and set aside. Add the par-boiled potato rounds to the pan fats, browning them for 2 minutes.
  6. Reduce heat to medium. Add sliced garlic to the pan, cooking until fragrant and golden but not burnt.
  7. Add the lemon juice and zest. Immediately begin whisking in the chilled butter cubes one at a time to create a glossy, emulsified lemon butter sauce.
  8. Return the fish to the pan for 30 seconds to coat in the sauce, garnish with fresh parsley, and serve immediately to utilize carryover cooking.