Flounder in Lemon-Dill Sauce

One of the simplest, most elegant ways to cook fish. Flounder fillets poach gently in a skillet of melted butter, fresh dill, lemon juice, and sliced scallions. No breading, no heavy sauce, just clean, bright flavors that let the delicate fish shine. Start to finish, you’re eating in under 20 minutes.

The butter sauce heats first over medium-low with the dill, lemon juice, salt, and scallions. Once the butter is melted and everything is fragrant, lay the fillets right into that warm bath. Cover the skillet and cook for just 5 to 8 minutes, basting the fish occasionally with the buttery liquid from the pan. Basting is what gives each fillet a glossy, herb-flecked coating instead of leaving the top side dry and pale.

Flounder is done the moment it flakes when you nudge it with a fork. It goes from silky to tough in a matter of seconds past that point, so check early and often. Transfer the fillets to a warm, deep platter and spoon the pan sauce over the top. The sauce is thin and bright, more of a flavored butter than a thick gravy, which is exactly right for a fish this mild.

Pro Tips

• Keep the heat at medium-low; high heat toughens flounder instantly
• Use fresh dill if at all possible; dried dill lacks the bright, grassy flavor this recipe depends on
• Baste every 2 minutes during cooking for the most even flavor
• A deep platter catches the sauce; a flat plate lets it run off

Variations

• Sole swap: Use sole fillets, which cook the same way and have a similar delicate texture
• Caper butter: Add a tablespoon of drained capers to the butter sauce
• Tarragon version: Replace dill with fresh tarragon for a French-inspired take