A summer-ready seafood recipe, this Greek-style flounder with avgolemono sauce recipe is a light dinner you’ll return to again and again.
Ingredients
Method
Preheat oven to 200°C fan-forced. Grease and line a large oven tray with baking paper. Dust flounder in flour and shake off excess. Heat a large frying pan with half oil and half butter over high heat. Cook flounder in 2 batches, turning halfway, until golden on both sides (5-6 minutes). Place on prepared tray, wipe out pan with paper towel and repeat with remaining flounder, oil and butter; season to taste. Bake until flounder is cooked through (10-12 minutes); rest 5 minutes before serving.
Meanwhile, for avgolemono sauce, whisk lemon juice, flours, and egg in a bowl until frothy (5 minutes). While whisking slowly and continuously, gradually add fish stock until combined. Pour mixture into a small saucepan over medium-low heat and whisk continuously until thickened (6-8 minutes).
Arrange flounder on a large serving platter and scatter with frisée. Serve with lemon wedges and avgolemono sauce on the side.