If you would rather just see how she makes the recipe, it starts at about the 8.45 mark. We had a piece of cod to work with and not flounder as mentioned, but we used the same method. The cod was thicker than the flounder and it took a couple of minutes longer than the time given in the video. About 4 to 5 minutes on each side, and it turned out perfectly. It all depends on how thick your piece of fish is, so best to check for yourself. Our timing is just a guideline.
It was an interesting video from start to finish, and we decided our meal was one of the best ways we have cooked fish in quite a while. We served it with Jasmine Rice sprinkled with parsley over the top. My photos didn't do it justice but what you can see on top of the cod in the first photo are chopped tomatoes and capers cooked in a white wine sauce. The wine sauce was what sealed it for us. The second photo shows the fish in the pan. Gregg was head chef.
I found her printed recipe which I have added below (as I mentioned we exchanged Cod for the Flounder and it was about half what is called for in the recipe but we kept everything else the same).
3 to 4 flounder filets (approximate 1-1/2 lbs)
1-1/2 cups all-purpose flour
Salt and Pepper
6 tablespoons unsalted butter
Juice of 1 lemon
2 tablespoons capers
1/2 cup dry white wine
2 tablespoons chopped fresh parsley.
Generously season flour with salt and pepper and thoroughly combine.
Here is the link if you prefer to go straight to the YouTube Video.
There is also a pdf file showing the whole recipe here.
This is probably our most favorite way to prepare fish right now.
Thanks for looking and enjoy your day.