Pan-Fried Flounder With Potatoes In Parsley

1. 1

   Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.

2. 2

   Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.

3. 3

   Melt the remaining butter in a casserole. Add the peeled potatoes and let them saute a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.

* Per serving · 4 servings · Values may vary.

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