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This will work with all white fillets, such as and not limited to fluke, flounder. sea bass, striped bass, cod, blackfish... I have had all of these fish prepared this way.
Pat fillets dry with paper towel, flour fillets and saute in butter till browned & cooked thru (time will vary upon fillet thickness) remove fish from pan & deglaze pan with fresh lemon juice. Put browned fillets in serving platter & cover with the reduced lemon/ butter sauce from pan, fresh ground pepper to taste, enjoy!!
Chris
Pat fillets dry with paper towel, flour fillets and saute in butter till browned & cooked thru (time will vary upon fillet thickness) remove fish from pan & deglaze pan with fresh lemon juice. Put browned fillets in serving platter & cover with the reduced lemon/ butter sauce from pan, fresh ground pepper to taste, enjoy!!
Chris