Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
4 6-oz. flounder fillets
Salt and pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh tarragon
1 tablespoon drained and rinsed capers
How to Make It
Preheat oven to 450ºF. Lightly mist with cooking spray a baking dish just large enough to hold fish fillets in a single layer. Place fillets in baking dish and sprinkle with salt and pepper. Whisk olive oil, lemon juice and garlic in a small bowl and drizzle over fish. Bake until fish is cooked through and no longer translucent, 7 to 10 minutes.
While fish is cooking, melt butter in a small pan until foamy. Stir in tarragon and capers. With a spatula, transfer cooked fish to plates and spoon butter sauce on top. Serve immediately.