A delightful flounder dish with a tangy lemon herb butter sauce, perfect for a quick and elegant meal.
Season the flounder fillets with salt and pepper on both sides.
Seasoning the fish just before cooking helps retain its natural moisture.
Heat olive oil in a non-stick skillet over medium heat.
Ensure the skillet is hot before adding the fish to prevent sticking.
Cook the flounder fillets in the skillet for about 2-3 minutes on each side until golden and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the cooked fillets from the skillet and set aside on a serving plate, keeping them warm.
Cover the plate with foil to retain heat.
In the same skillet, add the garlic and sauté for 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and lemon juice, stirring to combine. Let it simmer for 2 minutes to reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Add the green onions and butter to the skillet, stirring until the butter is melted and the sauce is smooth.
Remove from heat as soon as the butter is melted to prevent separation.
Pour the sauce over the cooked flounder fillets.
Ensure each fillet is evenly coated with the sauce.
Garnish with fresh chives and serve immediately.
Serve with steamed vegetables or rice for a complete meal.
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