A winner of a dish from Mario Batali!
FLUKE WITH BROWN BUTTER AND LEMON SAUCE
1 cup rice flour
4 fluke fillets (6-ounces, skinless)
2 tablespoons extra-virgin olive oil
2 lemons (1 zested, juiced, 1 cut into wedges)
6 tablespoons unsalted butter (divided)
1/2 cup parsley (roughly chopped)
Kosher salt and freshly ground black pepper (to taste)
Prepare a shallow baking dish with rice flour and whisk in the lemon zest.
Season both sides of the fluke fillets with salt and pepper and dredge in the rice flour mixture.
In a large nonstick saute pan over medium-high heat, warm the olive oil. Add the fluke to the pan and allow to cook until golden brown, about 3-4 minutes. Flip the fluke and saute until cooked through, about 1-2 minutes more. Add 4 tablespoons of butter to the pan and allow to melt. Remove fillets to a serving platter and set aside.
Add remaining 2 tablespoons of butter to the pan, swirling constantly until the butter turns a rich brown color and has a nutty fragrance. Stir in the remaining lemon zest, lemon juice and and parsley and remove from heat.
Divide the fluke amongst 4 plates and spoon brown butter and lemon sauce evenly on top of fillets. Serve with a lemon wedge.
Tip: Be sure to add the lemon juice after the butter has browned, because the lemon juice slows the browning process!