Classic Favorite
Flounder with Browned Butter Pan Sauce
Angel Hair Pasta and Roasted Asparagus
Ingredients
- ½ cup all-purpose flour
- 1 tsp garlic salt
- ½ tsp pepper
- 2 lb fresh flounder fillets (or use frozen, thawed)
- ¾ cup butter, divided
- ¼ cup dry white wine
- 1 Tbsp chopped capers
Instructions
- Stir together flour, garlic salt, and pepper in a shallow dish. Dredge fish in flour mixture.
- Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat.
- Add half of fish, and cook 4 minutes per side or until fish flakes easily with a fork; remove from skillet and set aside.
- Repeat procedure with 2 Tbsp butter and remaining fish; set aside.
- Add remaining ½ cup butter to skillet, and cook 5 to 6 minutes or until lightly browned and fragrant.
- Stir in wine and capers; cook 3 minutes. Serve sauce over fish and pasta.
Side Dish Ingredients
- 1 (16-oz) pkg angel hair pasta
- 1 lb bunch asparagus, trimmed
- 1 Tbsp olive oil
- 2 tsp bottled minced garlic
Side Dish Instructions
- Cook pasta according to pkg directions.
- Preheat oven to 400°F.
- Combine asparagus, oil and garlic on a rimmed baking sheet; toss gently. Bake 6 minutes or until just tender; season to taste.
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