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Lunch / Dinner

Flounder Piccata

The brightness of the lemon and richness from the butter complement the subtle-tasting fish for a light, quick, and flavorful dish.

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Ingredients

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Instructions

Season fillets with ½ tsp. each salt and pepper; dredge in flour.

Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side; transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets.

Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it emulsifies; season sauce with ½ tsp. pepper and ¼ tsp. salt.

Serve fillets with sauce; top servings with parsley.

To help the salt, pepper, and flour adhere, be sure to blot the fillets dry with paper towels.

To help the salt, pepper, and flour adhere, be sure to blot the fillets dry with paper towels.

For a light crust on the fish, you just need a scant coating of flour. When dredging, shake off any excess.

For a light crust on the fish, you just need a scant coating of flour. When dredging, shake off any excess.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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