by Warren Elwin from Eat Well
- Lightly dredge a whole flounder in well-seasoned flour.
- Heat a little olive oil and butter until foaming.
- Add the flounder and gently pan fry until nicely coloured on each side.
- Remove fish to rest, and deglaze the pan with chopped capers, fresh lemon juice, parsley and to finish, a knob of butter.
- To serve, pour sauce over flounder and garnish with fresh lemon wedges, parsley and a sprinkle of sea salt.