Flounder with Brown Butter, Lemon and Tarragon
For the original recipe and instructions, see “Flounder with Brown Butter, Lemon and Tarragon” at cooking.nytimes.com
Ingredients
- 1 cup all-purpose flour
- Salt and pepper
- Pinch of cayenne
- 1 tablespoon olive oil
- 4 flounder fillets of equal size, 6 to 8 ounces each
- 3 tablespoons cold unsalted butter, cut into chunks
- 1 tablespoon lemon juice
- 2 tablespoons roughly chopped parsley
- 1 teaspoon roughly chopped tarragon
- A few tarragon leaves, for garnish
- Lemon wedges
Recipe copyright
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