5 Minute Lemon Oregano Flounder

Gorgeous buttery flounder with a luxurious lemony sauce studded with vibrant emerald oregano. This amazing, mouthwatering dish comes together in five minutes with five ingredients, making it perfect for weeknight cooking, but elegant enough for company.

Flounder is a smaller, thin and delicate white fish.  It's a good sustainable choice for seafood, but you can use any thinner white fish like sole or even tilapia.  If you use a thicker cut like cod or mahi, the cook time will need to increase depending upon the thickness of the fish.

JUST A HANDFUL OF SIMPLE INGREDIENTS

I love fresh Greek oregano for this dish but if you have dried oregano in your cupboard, you can certainly use that as well.  Dried oregano will not have as delicate of a flavor.

LOVELY GREEK OREGANO IS MY FAVORITE

The zing of lemon is balanced with silky butter in the sauce, so it rounds out to be a fabulous pan sauce when all drizzled over the golden fish.  

SAUTE JUST UNTIL IT'S GOLDEN ON THE FIRST SIDE, THEN FLIP

Flounder is so mild that the kiddos will typically love to dive into this as well, but what a fabulous date night dinner entree it makes.  You can't beat 5 minutes to a perfect flounder filet so have your sides ready to go.

SQUEEZING THE LEMON OVER

I've served mine with roasted sweet potatoes & broccoli for a lovely dinner, but also with a gorgeously simple butter lettuce salad for a light and elegant lunch.

ONCE THE BUTTER BEGINS TO SLIGHTLY BROWN, IT'S TIME TO SERVE

THIS IS SO MOUTHWATERINGLY DELICIOUS

                          Rimmed Ceramic Plates                                                 T-Fal Nonstick Skillet

Some of my favorite affiliate items used for this recipe:

5 Minute Lemon Oregano Flounder
Serves 4


4 flounder filets, patted dry
3 tablespoons brown rice flour such as Bob's Red Mill Brand (or regular flour)
2 medium lemons (juice & zest)
2 tablespoons chopped fresh oregano (I used Greek oregano) or 2 teaspoons dried oregano
2 tablespoons butter
1 tablespoonolive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper


Dust the flounder with the brown rice flour.  This is easiest if you place the flour on a large plate and dredge the flounder.  Sprinkle with salt and pepper.

Heat a large nonstick skillet to medium heat and drizzle in the olive oil.  Add the flounder filets (do this in 2 batches if you have a smaller skillet).  Saute for about 60 seconds until the bottom of the flounder is golden, then carefully flip the filets to cook on the other side.

While the second side cooks, add the butter, oregano and the lemon zest,  Squeeze the juice of the lemons over.  As the sauce bubbles it will thicken a bit and the butter will begin to brown.

As soon as the filets are cooked through, which only takes an additional 1 to 2 minutes, remove the filets to a serving platter and drizzle the sauce over top.

This is perfect served over rice, mashed potatoes or zucchini ribbons.