For the next six weeks, I will only have a two burner electric stove top to cook on. This will make things easy, light and hopefully healthy. For today’s lunch, I made a pan-seared lemon butter flounder over french beans. Quick and healthy, just the way I like it!
Lemon Butter Flounder
Serving Size: 1 Person
Prep Time: 5 Minutes
Cook Time: 5-10 Minutes
1 Piece of Flounder
Salt and Pepper
2 Tbsp Olive Oil
2 Tbsp Almond Flour
1 Tbsp Butter
1 Sprig of Thyme
1/2 small lemon
Heat olive oil in a pan over med-high heat.
Pat Flounder dry with a paper towel and salt&pepper both sides generously. Dredge each side with almond flour lightly and shake off any excess.
Lay flounder gently in pan and cook each side for roughly two minutes, depending on the thickness of the fish.
Remove fish from pan and any excess oil. Turn heat to low-med and add butter and thyme. Be careful the thyme will crackle! Let the butter melt down and turn the heat off. Add a squeeze of lemon and pour over your fish.
Anytime you’re working with oil/butter and lemon juice, be very careful. When you add the lemon juice it will crackle and spray everywhere. Make sure heat source is turned off before adding the lemon juice.