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1
If necessary, skin the fish: Start by cutting off the head.
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2
Then make a little V-cut at the tail in order to loosen the skin enough to get a firm grip on it.
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3
peel the skin back far enough to get your thumb under the loose skin.
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4
To prevent slipping, hold a towel in your hand as you grip the skin.
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5
In one strong, swift motion, pull the skin away from the tailit should come off in one piece.
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6
Flip the fish over and remove the skin from the other side.
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7
Then trim the small bones away from the sides of the fish, and remove the roe sac (if any) and any viscera from the cavity.
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8
If necessary, cut off the tail of the fish so that it will fit into your pan.
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9
Rinse and dry the fish.
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10
Keep refrigerated until you are ready to cook.
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11
Adjust a rack to the lower third of the oven and preheat the oven to 400F.
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12
Place a 12-inch well-seasoned skillet over high heat and heat for 5 minutes.
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13
Meanwhile, spread the flour in a large shallow bowl or a baking dish.
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14
Sprinkle the fish generously with salt and pepper and dredge it in the flour, turning it well to coat; shake gently to remove the excess.
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15
Add the oil to the hot skillet.
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16
Lower the fish into the skillet and reduce the heat to medium-high (at this point, you should start cooking the butter; see step 5).
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17
Brown the fish on one side without turning, about 4 minutes.
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18
Turn the fish and immediately place the skillet in the oven.
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19
Roast until the fish is pure white and firm to the touch, about 8 minutes.
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20
Transfer the fish to a platter and keep warm.
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21
Meanwhile, as soon as the fish goes into the pan, place the butter in an 8-inch skillet and melt it over medium-low heat.
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22
Reduce the heat to low and cook the butter gently until it brownskeep an eye on it, but let it cook undisturbed until it is nutty brown.
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23
This will take about 8 minutes (about the same time it takes to cook the fish).
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24
When the butter is nutty brown, remove the skillet from the heat and immediately add the lemon juice, capers, parsley and a pinch of salt.
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25
pour the still-foaming butter into a sauceboat or serving bowl and spoon just a bit over the fish.
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26
Present the fish at the table and allow a minute for your guest to admire it.
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27
To fillet the fish, hold an ordinary tablespoon upside down the center of the fish, near the head, and loosen the top fillet, pushing out from the center of the fish.
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28
The bones on a flounder are very strong and wont pull away with the meat.
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29
You should have no problem removing the two fillets on the top side.
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30
Transfer them to a dinner plate.
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31
Flip the fish over and repeat with the two remaining fillets.
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32
Spoon the brown butter over the fish and enjoy this special treat, noticing how much more flavorful fish is when cooked on the bone.
