Recipe: Lemon Flounder with Dill

by ELYSIAN Magazine

It’s light. It’s fresh. It’s classic.


2 pounds flounder fillets

2 Tablespoons olive oil

1 red onion, diced

1 bunch fresh dill, washed and chopped

4 Tablespoons lemon juice

Salt and pepper to taste


Wash the flounder and pat it dry with paper towels. In a large skillet, heat the olive oil and add the diced onion. When it is translucent but not brown, add the flounder fillets. Do not crowd the pan. Work in batches if necessary. Add lemon juice, chopped dill and salt and pepper. Cover and cook on medium until fish is cooked fully but not falling apart. Should be about 6-12 minutes depending on the thickness of the filets. Remove from heat and serve immediately.

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