This is not my recipe. This is a dish is a sized-down recipe that I stole from the brilliant Laura Calder, who, in my opinion, makes some of the most intricate recipes look easy and quite beautiful.
With that said, this dish is easy, easy, and the technique can be used to cook just about any nice filet of flounder that you have. Oh, and it is romantic. I made it Sean, and thought, wow this quick dish is very sexy. Perfect for a last minute romantic rendezvous. And also perfect for just you.
Tip: If you are cooking this dish for two, simply double the measurements.
- Prep Time: 5 minutes
- Cook Time: 10 – 15 minutes
- non-stick skillet with cover
- wooden or rubber spatula
- small bowl
- plate with aluminum foil
1/2 tbsp olive oil
1 halibut filet, about 4 ounces (110 g)
1 pinch salt and pepper
1 tbsp unsalted butter
fresh lemon juice
- Melt 1 tbsp of unsalted butter in a non-stick skillet over medium-high heat, and cook until lightly brown and foaming.
- Add a squeeze of lemon juice to the butter, drain from the pan set aside.
- Once browned butter sauce has been drained, heat 1 tbsp of olive oil in the same pan.
- Season the fish on both sides with a pinch of salt and a pinch of pepper, and lay in the pan and fry four minutes.
- Flip halibut, and cover the pan to finish (four to six minutes).
- Remove halibut from heat and drizzle brown butter over the fish.