Flounder in lemon sauce

Ingredients:

• 4 skinless flounder fillets (110 g each)
• 5 tablespoons chilled unsalted butter, cut into 1 tablespoon pieces
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons of water
• 1 teaspoon chopped parsley leaves
• 1 teaspoon chopped fresh thyme leaves
• Flour to coat the fish

Preparation:

1. Heat 2 medium nonstick skillets over medium-low heat for 5 minutes.
2. Meanwhile, place the fillet on a sheet of waxed paper, parchment, or a baking sheet and pat dry thoroughly with paper towels. Season the fish with salt and pepper. If the fillet becomes too narrow toward the tail, fold the hosta downwards so that the piece is approximately the same width. Sprinkle flour on a plate. Dredge the convex sides of the fillet in flour and shake off any excess.
3. Increase the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets, convex-side down, to each skillet and cook, gently shaking the pans, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fish finish cooking on the hot burner for another 2 minutes.
4. Transfer the fillets to 4 warm plates and cover loosely with foil.
5. Add lemon juice and water to one of the pans. Swirl the pan and add the remaining 3 tablespoons of butter, a little at a time, until melted and a smooth, creamy sauce forms. Add the parsley and thyme, and season with salt and pepper to taste. Pour the sauce from the pan over the fish and serve immediately.