Pan-Fried Flounder with Potatoes in Parsley

Ingredients for Pan-Fried Flounder with Potatoes in Parsley

• 800g fingerling potatoes

• Salt and pepper

• 4 whole flounder

• 130g 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 80ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.