Flounder Amandine

This classic recipe makes good use of quick-cooking flounder, sole or other small flatfish fillets. The toasted almond–butter sauce comes together quickly. Browning the butter adds a depth of flavor. If you leave out the almonds and capers this becomes a meunière sauce, another French classic. This illustrates the Pan-Deglazing Sauce, which is a simple classic sauce you can make with any pan-sautéed fish.