Flounder with Lemon Butter Sauce

Four (4- to 6-ounce) ½-inch-thick fresh (not frozen) flounder fillets (or substitute sole, snapper, catfish, tilapia, or any thin white fish)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 teaspoon or so all-purpose flour* (optional)

2 tablespoons mild vegetable oil

3 tablespoons unsalted butter (1 ½ oz), cut into 4 slices

Juice of 1 lemon (about ¼ cup)

2 tablespoons finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley

Directions at leitesculinaria.com

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