Recipe for: Grilled flounders in lemon sauce - photo 1
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Recipe for: Grilled flounders in lemon sauce

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 1 wyświetleń ~75.38 PLN * - (0)
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Description

Delicate flounder fillets with a light, velvety lemon sauce are a spring, regional take on a fish main course. The recipe combines the simplicity of Polish fish cuisine with a subtle twist: a lemon-butter sauce with cream and parsley, along with optional fresh asparagus as a seasonal side. The dish is light, aromatic (sour-buttery), and presents beautifully on the plate — golden fish skin, bright, creamy sauce, and green accents. Serve with young potatoes or barley, white wine, or a light lager beer. The recipe guides you step by step, perfect for someone making flounder for the first time.

Ingredients Used

Ingredients (13)

Servings:
4
  • Flounder 800 g
  • Lemon 2.5 szt. (~200 g)
  • Butter 30 g
  • Sour cream 100 g
  • Rapeseed oil 30 g
  • Wheat flour 40 g
  • Garlic 2 ząbki (~10 g)
  • Potatoes 4 szt. (~600 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 30 g
  • ✨ Opcjonalne
  • Asparagus 200 g
  • Capers 15 g
💰 Szacowany koszt dania: ~75.38 PLN (18.85 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

If you are using a whole sole: check if the fish is gutted and washed. If you have fillets, check for any bones with your fingers. Pat the fish dry with a paper towel (it's important for the skin to be dry — this way it will brown nicely).

Ingredients: Flounder
Use a large paper towel and a tray. If you found any bones, remove them with fish tweezers. Dry skin helps prevent sticking on the grill.
2

Season the fillets on both sides with salt and pepper (use about half of the salt), then lightly dust with flour — shake gently to remove excess flour. Brush a thin layer of rapeseed oil on the skin side and gently spread it with a brush.

Ingredients: Flounder, Salt, Black pepper, Wheat flour, Rapeseed oil
Use a silicone brush or paper towel to spread the oil. Remove excess flour, as it will burn on the grill and add bitterness.

Additions

3

Prepare the potatoes: if they are small and young, scrub them and cook in salted water for 15-18 minutes until soft (check with a fork). Drain and keep warm.

Ingredients: Salt
Use a medium pot with a lid. Cook in batches to ensure the water boils evenly. Check the softness by piercing one potato with a fork — the fork should go in smoothly.

Grilling fish

4

Preheat the electric grill, grill pan, or rack to medium-high heat (about 200°C). Place the fillets skin-side down and grill for 3-5 minutes without moving them — watch the edges: when the skin turns golden and easily releases from the grill, flip the fish and grill for another 2-3 minutes, until the flesh is opaque and easily flakes with a fork.

Ingredients: Flounder, Rapeseed oil
The best is a grill pan with a thick bottom or a grill with a well-heated grate. Use a fish spatula for flipping — gently lift to check if the fish releases before you start turning it. Do not overcook — sole quickly loses moisture.

Lemon sauce

5

In a small skillet, heat the butter over medium heat. Add the finely chopped garlic and sauté for 20-30 seconds until it becomes fragrant (do not brown). Pour in the lemon juice (squeeze the lemons) and the grated zest (only the yellow part), stir and cook for 30-40 seconds to allow the raw lemon's alcoholic smell to evaporate a bit.

Ingredients: Butter, Garlic, Lemon
Use a small non-stick pan and a wooden spoon. Sauté the garlic briefly — cooking it too long will make it bitter. Add the lemon juice gradually, you can taste it to adjust the acidity.
6

Reduce the heat to low and pour in the cream, stirring vigorously to combine the sauce. Cook for 1-2 minutes until the sauce thickens slightly — it should have a creamy consistency. Season with ½ teaspoon of salt (about 1-2 g) and freshly ground pepper to taste. If the sauce is too acidic, add another 5-10 g of butter.

Ingredients: Sour cream, Butter, Lemon, Salt, Black pepper
Use a whisk or a small spoon to prevent the cream from curdling at too high a temperature. The sauce should lightly coat the spoon — that's a sign of the right consistency.

Finishing the sauce

7

Remove the sauce from the heat and stir in the finely chopped parsley. Taste the sauce and gently season with salt or additional drops of lemon juice if needed — the sauce should be fresh but not overly sour.

Ingredients: Parsley, Lemon, Sour cream
Add parsley just before serving to preserve its color and aroma. If the sauce is too thick, thin it out with a spoonful of boiled water or a little broth.

Asparagus (optional)

8

If you are using asparagus: trim the tough ends, brush with a tablespoon of rapeseed oil, and grill for 2-4 minutes until slightly softened and browned. Drizzle with a bit of lemon juice.

Ingredients: asparagus, Rapeseed oil, Lemon
Use a grill pan or grill. Turn the asparagus every minute to brown them evenly. You can also add capers for a flavor contrast.

Assembly and serving

9

On a plate, place a portion of young potatoes, and next to it, place the grilled flounder (skin side up or down according to preference). Drizzle the fish with hot lemon sauce just before serving. Sprinkle with finely chopped capers (optional) and parsley.

Ingredients: Flounder, Sour cream, Parsley, Capers
Use a wide plate so the sauce doesn't spill. Drizzle the sauce just before serving to keep the fish skin crispy. Additionally, you can add a slice of lemon for decoration.

Final tips

10

Check the serving temperature — the fish tastes best hot, and the sauce should be slightly warm. If you are preparing it in advance, keep the fish separate, and warm the sauce over low heat and stir before drizzling.

Ingredients: Flounder, Sour cream
Use a kitchen thermometer — the ideal internal temperature for white fish is around 60-63°C. Do not exceed this to prevent the fish from becoming dry.

Fun Fact

💡

Flounder was popular in Polish seaside kitchens due to its delicate meat and ease of preparation; in the past, frying flounder in butter was one of the simpler ways to prepare a festive dinner in Kashubian homes.

Best for

Wiosenny obiad Rodzinny obiad Kolacja przy imprezie z grilla

Tips

🍽️ Serving

Serve with young potatoes or pearl barley, slightly chilled white wine (e.g. riesling) or lager beer. Garnish with a slice of lemon and fresh parsley. If desired, add thin slices of radish for color.

🥡 Storage

Store cooked fish and sauce separately in airtight containers in the refrigerator for up to 24 hours. Gently reheat on low heat or in the oven at 120°C for a few minutes; avoid the microwave, which can dry out the fish. Do not freeze already cooked cream sauce.

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