Creamy Lemon Dill Pan Fried Flounder Recipe
Creamy Lemon Dill Pan Fried Flounder
Description: A rich and zesty flounder dish with creamy lemon and dill undertones that tantalize the taste buds.
Prep Time: 10 minutes Cook Time: 15 minutes Inactive Time: 0 minutes Servings: 4 Author: Ashton A.K.A. JustLikeGranny
Ingredients:
• 4 pre-battered frozen flounder filets
• 4 tbsp butter (with some extra for frying)
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/4 to 1/2 cup lemon juice from concentrate (to taste)
• 1 tsp dried dill
• Salt and black pepper, to taste
• Parmesan cheese, grated (for garnish)
Instructions:
1. Pan Fry Flounder: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Add the pre-battered flounder filets and fry until golden brown on both sides, approximately 3-4 minutes per side. Remove from skillet and set aside.
2. Sauté Onions & Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté until onion becomes translucent.
3. Prepare Creamy Sauce: Reduce heat to low. Add heavy cream, remaining butter, lemon juice, dried dill, salt, and black pepper. Stir continuously until the butter melts and the sauce thickens.
4. Combine: Return the flounder filets to the skillet and coat them with the creamy sauce. Let them simmer in the sauce for 2-3 minutes.
5. Serve & Garnish: Plate the flounder filets, spooning extra sauce over the top. Garnish with a sprinkle of Parmesan cheese.
Notes:
• For an even richer flavor, consider using unsalted butter.
• Adjust the amount of lemon juice according to your taste preference. Starting with 1/4 cup is recommended, then add more if desired.
• Serve with a side of roasted vegetables or a light salad to balance the rich flavors of the dish.
Nutritional Information:
Calories: 450 Protein: 24g Carbs: 6g Fat: 37g Saturated Fat: 22g Cholesterol: 140mg Sodium: 350mg Fiber: 0.5g Sugar: 1g
(Note: Nutritional information is approximate and may vary based on specific ingredients and measurements used.)
