Mike van de Elzen: Flounder with burnt butter, capers and parsley

Flounder with burnt butter, capers and parsley Cook time: 10 minutes Prep time: 10 minutes Serves: 6 12 flounder fillets   1 cup seasoned plain flour with salt and white pepper   4 tbsp sunflower oil   100 gm unsalted butter, cut into small cubes   2 lemons   4 tbsp capers   1/2 cup Italian parsley, chopped roughly Flaky salt and cracked pepper 1 dried chilli, crushed Heat two cast-iron pans over a low heat, before adding in the sunflower oil.   Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning.   Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet.   Once cooked, carefully remove the fish onto a preheated platter.   Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper.   Spoon the butter over the top of the fillets.  LISTEN ABOVESee omnystudio.com/listener for privacy information.