Fillet Of Flounder Meuniere

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   1 Season fish with salt and pepper. Dip the fillets in milk or cream, thne dredge in flour.

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   2 Heat 1 stick butter in a large skillet, saute the fillets quickly over fairly high heat, not to many at a time until browned on both sides. Remove them to a serving dish and keep warm. Heat remaining butter in another skillet until light brown. Do not let the butter burn. Stir un parsley and lemon juice remove immediately from flame and pour the sizzling butter over the fish. Garnish with a few parsley sprigs

* Per serving · 4 servings · Values may vary.

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