Flounder with White Wine Sauce
Elevate your weeknight dinner with this elegant Flounder with White Wine Sauce recipe, a masterpiece of tender, pan-seared flounder fillets bathed in a rich and velvety sauce. Combining the bright acidity of dry white wine and a splash of fresh lemon juice with the creamy indulgence of heavy cream, this dish strikes a perfect balance of flavors. Finely chopped shallots and fresh parsley add aromatic depth and a vibrant finish, while a quick dredge in flour ensures the fillets achieve a golden, crisp exterior. Ready in just 30 minutes, this restaurant-quality seafood dish is ideal for dinner parties or a romantic evening at home. Serve alongside perfectly steamed vegetables or fluffy rice to soak up every drop of the decadent sauce.
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Recipe Information
Ingredients
- 4 pieces flounder fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely chopped shallot
- 0.5 cup dry white wine
- 0.5 cup chicken or fish stock
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the flounder fillets dry with paper towels and season both sides with salt and black pepper.
Lightly dredge the flounder fillets in all-purpose flour, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter is melted and bubbling.
Place the floured flounder fillets in the skillet and cook for about 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked fillets to a plate and keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of butter. Once melted, add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Pour in the white wine and bring to a simmer, scraping the bottom of the skillet with a spoon to release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Add the chicken or fish stock and lemon juice to the skillet. Simmer for another 2-3 minutes until the mixture is slightly reduced and flavorful.
Stir in the heavy cream and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and stir in the chopped parsley.
Spoon the white wine sauce over the flounder fillets and serve immediately. Pair with steamed vegetables or a side of rice for a complete meal.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
