WEEKDAYS 1e|12c|p

Fluke with Brown Butter and Lemon Sauce

Mario Batali
Servings: 2 - 4
15 to 30 min

A winner of a dish from Mario Batali!

  • Ingredients
  • step-by-step directions
Fluke with Brown Butter and Lemon Sauce
  • 1 cup rice flour
  • 4 fluke fillets (6-ounces, skinless)
  • 2 tablespoons extra-virgin olive oil
  • 2 lemons (1 zested, juiced, 1 cut into wedges)
  • 6 tablespoons unsalted butter (divided)
  • 1/2 cup parsley (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Prepare a shallow baking dish with rice flour and whisk in half of the lemon zest.
  • Season both sides of the fluke fillets with salt and pepper and dredge in the rice flour mixture.
  • In a large nonstick saute pan over medium-high heat, warm the olive oil. Add the fluke to the pan and allow to cook until golden brown, about 3-4 minutes. Flip the fluke and saute until cooked through, about 1-2 minutes more. Add 4 tablespoons of butter to the pan and allow to melt. Remove fillets to a serving platter and set aside.
  • Add remaining 2 tablespoons of butter to the pan, swirling constantly until the butter turns a rich brown color and has a nutty fragrance. Stir in the remaining lemon zest, lemon juice and and parsley and remove from heat.
  • Divide the fluke amongst 4 plates and spoon brown butter and lemon sauce evenly on top of fillets. Serve with a lemon wedge.
  • Tip: Be sure to add the lemon juice after the butter has browned, because the lemon juice slows the browning process!
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