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.)