Preparation time Preparation time 25'
Number of portions Number of portions 2
Fish Fish Flounder
Dish category Dish category Dinner


  1. 2 fresh Baltic flounders
  2. wheat flour to coat the fish
  3. butter for frying
  4. colza oil for frying
  5. 2 spoonfuls of small capers
  6. about 10 dried tomatoes from olive oil
  7. 1 lemon
  8. juice from a lemon quarter
  9. 100 ml of liquid cream (the less fat the better)
  10. salt and pepper
  11. 2 spoonfuls of chopped parsley

Flounder with sauce

Flądra w sosie


From fresh fish, cut off heads and gut. Wash the fish with cold water and pat dry with a paper towel. Sprinkle with salt, pepper, and lemon juice. Coat the fish in flour on both sides. Dredge off excess flour.

Place two lemon halves in a large dry skillet and grill flesh side down until golden. Remove to the side. Pour in and heat a small amount of oil. Then add 2 tablespoons of butter. Melt and heat slowly, over medium heat so the butter doesn't burn. Place the flounder on the darker side and fry until lightly browned. Then fry on the other side. Remove to a plate nearby.

Add 1 more tablespoon of butter to the pan and add the sundried tomatoes cut into strips and the capers. Pour in the cream and add almost all the parsley. Stew while stirring for 2 minutes. Put the fish into the sauce for one minute.

Serve the flounder immediately hot with a slice of fresh crusty bread.

See also

Flounder on fish "pea soup"
Flounder on fish "pea soup"
Oven-roasted flounder
Oven-roasted flounder

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