Flounder With Brown Butter, Lemon and Tarragon Recipe (2024)

GMomSorry the first note taker was so unhappy...He/she needs a new fishmonger.I struggle with preparing fish this way ; but dinner was delicious tonight. HOWEVER:Unsalted butter will not brown well.Use Salted ...and fish will be perfect

The recipe calls for salting the flour and salting the fish, yet other pan-cooked fillet recipes call for salting the flour only. Sounds like a lot of salt.

I have been doing this with various fish for many years. Can't go wrong, a simple and delightful recipe, easy and with good results. As to too much salt as one commented, use your judgement, recipes are meant to guide, not dictate.

I'm always on the lookout for recipes that are quick and good and this one certainly qualifies. But I had trouble keeping the flounder from disintegrating. I wonder if halibut would work better.

Just made this for the first time and LOVED the brown butter flavor! I will definitely make this again. The only thing different I did was turning the heat off from under the pan when I took the fish off- since the cast iron skillet gets so hot and stays hot. When I put the butter in it immediately started browning when the flame was off because pan was still so hot. If I had had it on medium-high the butter would have burned. Other than that I made it exactly per instructions. Delicious!

I recommend browning the butter in a small, light colored pan or pot in advance so that it's easier to control that process. The sauce can sit while you cook the fish, and then you don't need to worry about keeping the fish warm.

Wonderful! Left out the tarragon because I didn't have it I got rave reviews from the entire family; it was the first fish my 2 year old has ever chewed and not spit out! Tips- 1) make sure to shake off ALL the excess flour so it's a thin coating on the fish 2) while it's a fast dish to come together, if you prep during the day (chop veggies/butter/lemons etc) or the night before it will be extra extra easy 3) use a thin filet and 2 mins per side is perfection

Only thing I changed was adding Old Bay to the flour, in addition to the other spices. Great recipe.

Tilapia is my go to or red snapper. Lots of lemon and just a bit of minced garlic lightly sauteed before the fish goes in.

FYI, but for the cayenne this is essentially Sole Meunière. See Craig Claiborne’s original recipe. Very very good!!

Very good, but need to double sauce ingredients.

LOVED THIS! So easy and delicious. Always best if you can purchase fresh fish and have everything prepped. I did not have tarragon so I used fresh dill and it worked well.

Only "1 tablespoon olive oil" in a large skillet— REALLY? This amount was in no way sufficient to produce the golden filets in the photo. Next time I'll use more oil and also add some butter to it. Why wait to spoon it over the fish when it could add its flavor to the filets as they brown in the pan? Still, it's a lovely recipe. A keeper.

Loved this, super easy and fast.

Probably won't make this again, although it tasted good. What a waste and pain it was flipping the fish for it to break apart and get stuck to the cast iron pan. 1 tablespoon olive oil was a joke - more like 1/3 cup after all is said and done.

Every time I cook fish in a cast iron, it just ends up sticking to the pan and destroying the fish. What am I doing wrong?

This was a terrible recipe! The lemon spattered all over the place and the tarragon burned. And I didn’t use nearly as much flour as was called for.

1. Way too much flour; ended up throwing 1at least /2 cup out.2. Hard getting thin flounder fillets from sticking to pan; recommend using a non-stick panOther than that, it was good.

Didn’t have tarragon used basil. Very good.

Delectable, served it with roasted potatoes and roasted carrots, and celery. Are used dried tarragon, and it came out great.

As others have, I cooked the brown butter sauce in a separate pan before starting the fish. I let it cool a bit, and then added dried tarragon and dried parsley since these were what I had…. I let them steep in the brown butter, and then added the lemon juice when it had cooled off a bit ( it foamed up nevertheless). I then strained the sauce into a small handle-less tea cup and served alongside the fish. This was delicious!

WAY TOO SALTY. Followed exact directions. I would first get thickest flounder available and either decrease salt in brine and definitely eliminate before putting on grill. I will try again with my changes.

Use a non stick pan

Added capers at the end with the herbs, was a nice addition.

Added za'atar and oregano to the flour blend, added white wine and capers to the sauce