Pan Seared Rosemary Flounder

From time to time, I read the recipes that come with packaged products, and this time I actually tried a recipe that was printed on the package of flounder flillets I purchased.  Lucky for us, this turned out to be delicious.

Here's what you will need to prepare this dish:

2 flounder fillets, thawed

1 Tbl. olive oil

3 cloves of garlic, chopped

2 sprigs of fresh rosemary, stem removed

flour for dredging

1 Tbl. butter

salt and pepper

lemon wedges

Directions:

1)  Heat oil in pan over medium heat.  Add garlic and rosemary to the pan and cook for about 3 minutes.  Garlic should start to brown, but be careful to avoid burning it.  

Remove garlic and rosemary, transfer to a bowl and set aside.  Leave the oil in the pan.  Along with the garlic and rosemary into the bowl, add 1 Tbl. butter, and a wedge of lemon.  This will be used to make the pan sauce.

2)  Pat the fillets dry.  Dredge fillets in flour that has been seasoned with salt and pepper.

3)  Put the fish in the pan in the oil.  Cook for about 3 minutes on each side, turning only once -- flounder is very delicate and can easily break apart.

4)  Place fish on serving plates.  Return the garlic/rosemary to the pan, add 1 Tbl. butter and a squeeze of lemon juice.  Once the butter has melted, stir and pour over the fish.  Serve immediately.

Enjoy friends!