Description
Cooking a whole fish might sound intimidating, but let me assure you, it’s easier than you think. Not only is this Pan Seared Whole Flounder recipe simple, but flounder is also an affordable option, making it a win-win for both your taste buds and your wallet.
Ingredients
Scale
- 2 whole flounder, (1 1/4 pounds total), cleaned and scored (head-on, or off)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cracked black pepper and flaky salt, to finish
For the Beurre Blanc:
- 1/2 cup white wine
- 1 1/2 tablespoons white wine vinegar
- 1 small shallot, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup cold butter (1 stick, cut into small chunks)
- 2 tablespoons lemon juice
- 2 tablespoons chopped tomatoes
- 1 tablespoon fresh chopped parsley
Instructions
- Rinse the fish and pat dry.
- Combine the seasonings in a small bowl.
- Sprinkle the seasonings on both sides of the fish and pack into the scored grooves. Let it rest a few minutes while you prepare the beurre blanc.
- In a pot, combine the wine, vinegar, and shallots. Simmer until it reduces to about two tablespoons.
- Reduce the heat and add the heavy cream. Simmer for a few more minutes.
- Slowly incorporate the cold butter pieces, just a little at a time, whisking vigorously until all the butter has been added.
- Once all the butter is incorporated, remove from heat and add the lemon juice.
- Strain the sauce and keep warm.
- Heat the olive oil and butter in a pan.
- Once heated, add the seasoned whole flounder, skin side down. Sear for about three to four minutes before flipping. The skin should be browned. Cook for an additional three to four minutes on the other side.
- Plate and keep warm while you finish the remaining fish.
- Stir the chopped tomatoes and parsley into the sauce.
- Spoon the beurre blanc over the fish.
- Finish with cracked black pepper and flaky salt.
- Serve immediately.
- ENJOY!
Notes
- See post on how to clean and score a whole flounder, if needed.
- Each fish should yield about 5-5 1/2 ounces of meat.
- Rinse and pat the fish dry before adding the seasoning blend.
- Feel free to use your own seasoning blend.
- Prepare the beurre blanc first and keep warm while searing the fish.
- Be sure to use cold butter in the beurre blanc.
- Alternatively, grill or roast the fish (see methods in post).
- Once cooked, the spine/bones of the fish should easily lift off, revealing the tender meat.
- Be cautious when eating as some pin bones may still be present.
- The flounder skin is edible. However, I do not prefer it. The skin will easily peel away from the flesh after cooking.
- This recipe will also work if using flounder filets.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Fish and Seafood
- Method: Easy
- Cuisine: American/French