Perfect Flounder in Garlic Butter Sauce

Steps

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1. 1
   In a pan, melt butter and sauté minced shallots until softened and fragrant.
   ▶ ≈2:42
2. 2
   Lightly coat the flounder fillets with lemon olive oil and season with salt and pepper. Dust lightly with flour and brush off the excess.
   ▶ ≈4:33
3. 3
   Place the flounder presentation side down in a hot buttered pan and pan-sear until golden on that side.
   ▶ ≈5:06
4. 4
   Flip the fillets and place the pan in a preheated 350°F oven. Bake until the fish reaches an internal temperature of 120°F, about 1 minute.
   ▶ ≈5:27
5. 5
   Add a little white balsamic vinegar and white wine to the cooked shallots and let reduce.
   ▶ ≈5:46
6. 6
   Add minced garlic to the sauce and gently poach it in the wine for about a minute to achieve a mild garlic flavor.
   ▶ ≈6:46
7. 7
   Pour in fresh lemon juice and about half a cup of heavy cream into the sauce. Stir well and reduce over heat until it reaches the desired consistency.
   ▶ ≈7:14
8. 8
   Combine parboiled carrots with butter and fresh dill. Season with salt and black pepper.
   ▶ ≈8:22
9. 9
   Quickly sauté the parboiled small potatoes with butter, minced garlic, and fresh parsley. Be careful not to burn the garlic.
   ▶ ≈9:37
10. 10
    Once the sauce is done reducing, turn off the heat and stir in a bit of butter for a silkier finish (optional). Taste and adjust seasoning with salt and black pepper as needed.
    ▶ ≈10:45
11. 11
    Carefully remove the flounder from the oven using a large spatula, being gentle to avoid breaking the delicate fish.
    ▶ ≈11:06
12. 12
    Plate the flounder fillet and arrange the buttered carrots and garlic parsley potatoes alongside. Pour the garlic butter sauce over and around the fish. Garnish with fresh dill sprigs and a light zest of lemon.
    ▶ ≈12:23