Meanwhile, heat a large frying pan over medium heat. Add 25g butter to the pan and as the butter sizzles, add the fish fillets. Cook fish turning once until just cooked through — 2 minutes each ...

Heat a little olive oil and butter until foaming. Add the flounder and gently pan fry until nicely coloured on each side. Remove fish to rest, and deglaze the pan with chopped capers, fresh lemon ...

Flounders are usually sold whole and fresh but can be bought in fillets ... A good-sized flounder can also be filleted and pan-fried. Cook slimmer flounders as you would a Dover sole.

Preheat the oven to 325°F, and spray a 9×13-inch baking dish with non-stick cooking spray. Pat the flounder dry to remove ...

(After that, look for summer flounder, a.k.a. fluke, at Karlin’s PE&DD Seafood stand at Greenmarket.) Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it ...

You can use flounder fillets instead ... Heat the oil for deep-frying in a wok or a skillet. When the oil is very hot, but not smoking, slide in the sole fillets, a few at a time.

Flounder fillets are cooked to flaky perfection, rolled with a herbed breadcrumb stuffing, and set over a baby spinach ...