I made this dish last week as a way to use up some wilting parsley and a shallot that was banging around my pantry. The flounder was uber-fresh, having come from the farmers market by way of Barnegat Bay that morning, so a simple preparation that allowed the fish to shine was the mot juste.
When my husband tasted it, he asked, “Is this beurre blanc?”, a sauce that takes some effort, wine reduction, time and is much more involved than what he had just bitten into, so that’s a victory for the cook. This recipe could be done with any delicate white fish.
Serves 2
2 flounder filets
Juice of ½ lemon
Salt and pepper to taste
2 tablespoons butter
1 shallot, finely chopped
1 small handful parsley, chopped
Spritz the fish with lemon juice, generously sprinkle it with salt and pepper, and set it aside.
Heat your oven to 300 degrees F.
In an ovenproof skillet, melt the butter and sauté the shallots. When they are fragrant and beginning to soften, add the parsley and cook until the green color changes, just a minute or so. Remove it from the heat.
Move the shallots and parsley to the rim of the pan and place the fish in the center. Scoop the parsley/shallot/butter mixture onto the fish to coat the top and place it in the oven. Cook for about 15 minutes until the fish is done (flakes easily and is opaque throughout).
Serve immediately.
