INGREDIENTS
4 flounder fillets
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP. flour
1/4 cup butter, divided
1/4 cup shallots, chopped
2 cloves garlic, minced
Sauce:
2 TBSP. chicken broth
1 TBSP. capers
1/8 tsp. salt
2 TBSP. lemon juice
2 TBSP. fresh parsley, chopped
DIRECTIONS
Sprinkle fish with 1/4 tsp. of salt and pepper.
In a shallow dish, add flour.
Dredge fillets in flour, shaking off excess.
In a large skillet, heat 1 TBSP. butter over medium-high heat.
Add 2 fillets; cook 3 minutes per side or until fish flakes easily with fork.
Remove fillets from skillet; keep warm.
Repeat procedure with 1 TBSP. butter and remaining 2 fillets, remove and keep warm.
Add shallots and garlic to skillet, sauté 4 minutes or until golden brown.
To make the sauce, stir the chicken broth, capers and remaining 1/8 tsp. salt in with the shallots and garlic; cook 2 minutes.
Remove from heat; stir in lemon juice, parsley and remaining 2 TBSP. butter.
Serve over fish.
Serves 4.
