Flounder Piccata

Every year, my family celebrates the Christmas Eve holiday with the "Feast of the Seven Fishes".  The feast is a meal served in Italian households on La Vigilia (Christmas Eve).  The seven fishes that are served are symbolic of the seven sacraments of the Catholic Church (at least that's one story you will hear).  Growing up, we were served traditional fish dishes like eel, smelts, anchovies, etc. (ughhh).  These days, we look for more updated recipes that appeal to all.  I hope you enjoy the following recipes!  This is a simple preparation for fish, and any thin fish (like tilapia) can be used as a substitute for the flounder.  Serve warm with lemon wedges if desired.

4 Flounder Fillets
1 Cup Flour
1 Tsp. Salt & 1 Tsp. Pepper
2 Tbsp. Olive Oil
6 Tbsp. Butter
3 Tbsp. Lemon Juice
½ Cup White Wine (like Chardonnay)
2 Tsp. Fresh Parsley, Chopped

Combine the flour, salt and pepper.  Dredge the flounder fillets in the flour mixture.  Meanwhile, heat the olive oil and 2 Tbsp. of butter in a sauté pan over medium heat.  Place the fillets in the sauté pan, making sure not to overcrowd the pan. Saute for 2 minutes per side, until golden brown. Transfer fillets to a serving dish.  Drain the grease from the skillet.  Add the remaining 4 Tbsp. of butter to the skillet and melt. Add the lemon juice, white wine, and stir to blend.  Pour the lemon wine sauce over the fillets and serve with chopped parsley and lemon wedges.