Flounder With Lemon and Capers

Flounder is a flatfish species found at the bottom of the ocean. They have both eyes on one side of its head and lay on the ocean floor. Flounder has a mild-tasting fish taste with a sweet undertone. It is an excellent source of omega 3!

This recipe is similar to the Halibut with lemon and capers except for this dish, the sauce is made after cooking the fish. The reason for this is because flounder is a lot thinner than halibut and will break apart if you cook it for too long.

• Flounder: For best quality, go to your local fish market and ask for the freshest flounder they have.
• Flour: I used all-purpose flour. You could use almond flour if keto. The flour helps make the fish crispy.
• Olive oil: I used good quality extra virgin olive oil.
• Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
• Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.
• Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.

Pat dry the flounder and then dredge with flour. In a large skillet on medium high heat, place oil and 2 tablespoons of butter.

Cook on each side for 2-3 minutes, until golden brown. Place the fish separately on a plate and now its time to make the juice!

Lower heat to medium low heat. Add 2 tablespoons of butter, lemon juice, and the whole jar of capers including the liquid.

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