Step 1

Begin by setting up your dredging station. Combine 1/2 cup of all purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a shallow dish. In a second dish, beat two eggs very well. In the third shallow dish, add 1/2 cup Italian seasoned breadcrumbs and 1/4 cup finely shredded or grated parmesan cheese.

Step 2

Next, dry fish fillets with paper towels very well. Coat a flounder fillet lightly in the seasoned flour. Gently shake off any excess flour before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.

Step 3

Heat 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the breaded fish fillets, but don’t overcrowd the skillet. (You will likely need to pan sear the fish in two batches.) Flounder is generally a fairly thin fillet, so monitor the heat and the fish closely as you cook to ensure they don't overcook. Leave the fish on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through. Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.

Step 4

Return the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1 tablespoon of butter, veggie broth, lemon juice and white wine into the pan. Bring to a boil and cook over medium high heat until the mixture reduces by about 1/Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tablespoons of butter and chopped parsley and swirl or whisk into the pan juices until the butter melts and the sauce thickens slightly.

Step 5

I like to serve this flounder piccata over parmesan polenta or grits. Cook the polenta according to package instructions and when finished, add 1/2-2/3 cup finely grated parmesan and an extra tablespoon of butter. Stir to combine.

Step 6

Spoon about 3/4 cup parmesan polenta onto the plate or serving bowl. Top with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.