DIRECTIONS
Cut off the head of the flounder.
If necessary, cut off the tail of the fish so that it will fit into your pan.
Rinse and dry the fish.
Keep refrigerated until you are ready to cook.?
Adjust a rack to the lower third of the oven and preheat the oven to 400-degrees.?
Place a 12-inch skillet over high heat for 5 minutes.
Spread the flour in a large shallow bowl or a baking dish.
Sprinkle the fish generously with salt and pepper and dredge it in the flour, turning it well to coat.
Shake gently to remove the excess.?
Add the oil to the hot skillet.
Lower the fish into the skillet and reduce the heat to medium-high.
Brown the fish on one side without turning, about 4 minutes.
Turn the fish and immediately place the skillet in the oven.
Roast until the fish is pure white and firm to the touch, about 8 minutes.
Transfer the fish to a platter and keep warm.?
Meanwhile, as soon as the fish goes into the pan, place the butter in an 8-inch skillet and melt it over medium-low heat.
Reduce the heat to low and cook the butter gently until it browns. Keep an eye on it, but let it cook undisturbed until it is nutty brown. This will take about 8 minutes
When the butter is nutty brown, remove the skillet from the heat and immediately add the lemon juice, capers, parsley and a pinch of salt.
Pour the still-foaming butter into a sauceboat or serving bowl and spoon just a bit over the fish.?
To fillet the fish, hold an ordinary tablespoon upside down at the center of the fish, near the head and loosen the top fillet, pushing out from the center of the fish.
The bones on a flounder are very strong and won’t pull away with the meat.
You should have no problem removing the two fillets on the top side.
Transfer them to a dinner plate.
Flip the fish over and repeat with the two remaining fillets.
Spoon the brown butter over the fish.