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New Jersey Flounder with Brown Butter and Capers

Watch Chef James Laird prepare this recipe! Serves 2-4
1 - 1b. fresh flounder, filet and skinned
1 TBS. butter
¼ cup lemon juice
¼ cup capers
¼ cup fresh parsley, chopped
2 TBS. beef stock (canned OK)
8 cherry tomatoes, halved
1 TBS. flour, Wondra®, if possible, for dusting or as needed
2 TBS. neutral salad oil such as Canola or as needed
salt and pepper to taste

1. Heat a large sauté pan on medium high and add 2 TBS. of oil. Oil should move quickly in the pan.

2. Dry fish between 2 sheets of paper towels. Season with salt and pepper and dust with flour on skin side (smooth side). Shake to remove excess flour.

3. Place fish, flour side down into hot oil. When fish is nicely golden brown, add the butter and lightly swirl around fish.

4. Add lemon juice, capers, beef stock, cherry tomatoes and parsley. Fish should be 70 percent cooked.

5. Flip fish, swirl in the sauce and remove to warm plate. Top with the sauce and tomatoes.