Fresh Flounder Fillets Delicate White Flesh

Flounder is a flatfish with a thin, wide fillet and a fine, almost silky grain. The flesh is pale and mild, closer to sole than to a meaty fish, which makes it a safe choice when you want something light that still holds together in the pan.

Because the fillets are thin, they cook fast and forgive very little overcooking. Pat them dry, season simply, and sear in butter over medium-high heat until the edges turn opaque. A squeeze of lemon at the end is enough.

Keep frozen until the day you need them, thaw overnight in the refrigerator and cook within a day. The fillets also hold up steamed with ginger and scallion, or in a light batter.

• Thin, even fillets with a delicate white flake
• Mild and lightly sweet — butter, lemon and herbs are enough
• Quick to cook: a few minutes a side in a hot pan
• Portioned and frozen so you thaw only what you need