Pan-Fried Flounder with Potatoes in Parsley
['1 3/4 pounds fingerling potatoes', 'Salt and pepper', '4 whole flounder', '1 cup all-purpose or rye flour', '9 tablespoons butter', '1/4 cup minced fresh parsley', '1 lemon, sliced', 'Dill sprigs']
Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
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.
Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.