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Sautéed Flounder with Dill Sauce


  • 1 ½ pounds flounder fillets
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • salt
  • black pepper, freshly ground

Heat oil in a skillet to 375° F. Add butter and melt. Lightly salt and pepper fish. Sauté fish, flesh sides down, until lightly browned, about 4 to 5 minutes. Turn and repeat. Remove to platter. Serve with Dill Sauce.

While fish is cooking, prepare Dill Sauce.

Dill Sauce

  • 2 tablespoons butter
  • ¼ cup dry white wine
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 2 tablespoons water
  • ⅛ teaspoon white pepper, freshly ground
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon cornstarch

In a small saucepan, melt butter. Add wine and cream and bring to a boil. In another small bowl or cup, mix 1 tablespoon cornstarch with 2 tablespoons of water. Add to the hot mixture until it thickens, stirring constantly over medium heat. Add salt, pepper, and dill. Serve over hot fish.

Contributed by Joyce Taylor MM2