Flounder Meunière is a classic French preparation made with a delicate fillet of fish, lots of browned butter, fresh lemon and parsley. It’s very simple to prepare – don’t let the fancy name fool you!


  • 4 nice sized filets of flounder (4-6 oz each)*
  • Salt and pepper to taste
  • 3-4 tablespoons olive oil**
  • All purpose flour for dredging (2-3 cups)
  • 6 tablespoons salted butter
  • 1 sprig fresh thyme (optional)
  • 1 lemon, plus more wedges for serving
  • 2 tablespoons finely minced fresh parsley


  1. Pat the fish filets dry with paper towels, then season both sides with salt and pepper. Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over high heat.
  2. Working with one filet at a time, lightly dredge in flour and shake off any excess, then gently lay it into the hot oil. Let it cook for about 2 minutes, or until the edges start to turn opaque. Use a fish spatula to carefully flip it over, and allow it to cook for another minute or two on the other side (time will depend on the thickness of your filets). Repeat with the remaining fish.
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