Recipes Dinner Seafood Main Course Fish Main Course Flounder Piccata 5.0 (3) 3 Reviews Flaky, quick-cooking flounder fillets are the star of this piccata-inspired dinner. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on August 18, 2026 Save Rate PRINT Share Close Credit: Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 25 mins Servings: 4 Jump to recipe A quick lemony caper sauce brings rich brightness to tender, flaky flounder fillets.Brown butter adds an extra layer of depth and toastiness to the quick-cooking dish.Serve with your favorite vegetable and starchy side dishes like roasted baby potatoes and Broccolini. The lemony brown butter sauce of classic French meunière gets a piccata-style spin with the addition of briny capers and white wine. Flaky flounder fillets are quickly seared and finished with the bright, flavor-packed sauce for an elegant 25-minute dinner. The dish was inspired by the fish ventures of Matthew Conway, owner, operator, and sommelier at The Tippling House in Charleston. 6 Easy Flounder Recipes That Are Lemony, Herbal, Buttery, and Always Light “Nothing excites me more than a perfect pairing, especially in its simplest form. Fresh, sweet flounder fillets with crispy, fried edges cooked in a rich, buttery sauce pair blissfully with a high-acid, old-school-style, crunchy, austere Chablis like Laurent Tribut. It’s hard to find a more simple yet satisfying combination of flavors, textures, and soul,” says Conway. What fish can be used instead of flounder? Any thin, flaky, mildly-flavored white fish will work well in this recipe instead of flounder. Sole, fluke, thin halibut, and tilapia all make great options. Just be sure to adjust the cook time as needed if the fillets are on the thicker side. Notes from the Food & Wine Test Kitchen Use a lightly colored nonstick skillet so you can accurately see the color of the brown butter as it darkens.Because flounder is thin and delicate, use a nonstick skillet and a fish spatula when flipping to help keep the fillets intact. Suggested pairing This light and flavorful mash-up of piccata and meunière pairs well with a stony, citrusy Chablis, such as Laurent Tribut. This recipe was developed by Anna Theoktisto; the text was written by Paige Grandjean. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 4 (6-ounce) skinless flounder fillets, patted dry 2 teaspoons kosher salt, divided 1/4 cup plus 1 teaspoon all-purpose flour, divided 1/4 cup extra-virgin olive oil 1/2 cup unsalted butter 6 large garlic cloves, thinly sliced 1 lemon, thinly sliced and seeded 1/4 cup (2 ounces) dry white wine 1/4 cup drained nonpareil capers 2 tablespoons vegetable stock, chicken stock, or water 2 tablespoons chopped fresh parsley Roasted Broccolini and baby golden potatoes, for serving Directions Sprinkle fish fillets evenly with 1 teaspoon salt. Dredge in 1/4 cup flour, shaking off any excess. Heat oil in a large nonstick skillet over medium-high. Place 2 fillets in skillet; cook until lightly browned on both sides and just cooked through, 2 to 3 minutes. Transfer to plates. Repeat process with remaining 2 fillets; transfer to plates, and wipe skillet clean. Add butter to skillet, and melt over medium. Cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add garlic and lemon slices; cook, stirring often, until fragrant, about 1 minute. Whisk in remaining 1 teaspoon flour until smooth. Add wine and capers; cook until wine is reduced by half and sauce is emulsified and slightly thickened, about 2 minutes. Whisk in stock. Remove from heat, and stir in parsley and remaining 1 teaspoon salt. Spoon sauce over cooked fish, and serve with roasted Broccolini and potatoes. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.