Ingredients

• frozen flounder fillets – about 3 to 4 fillets
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 1/8 tsp. sea salt
• 1/4 tsp. herbs de Provence
• pinch of cayenne pepper
• 1/8 tsp. dried oregano
• 1 Tbsp. finely chopped parsley
• 2 Tbsp. white wine
• 3 Tbps. lemon juice, plus extra

Directions

1. First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
2. Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
3. When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
4. Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that’s fine.
5. Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
6. Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
7. When the flounder fillets are fully cooked. Turn off the heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.