Flounder With Brown Butter, Lemon and Tarragon

Step 1

Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.

Step 2

Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.

Step 3

Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.

Step 4

Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.

Step 5

Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.

Step 6

Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.