4 skinless flounder-fillets. Salt and pepper, to taste. Flour, for dredging fish. 2 tablespoons vegetable oil. 3 tablespoons butter, divided. 1 lemon, juiced. 1 small bottle capers.

4 flounder fillets, 6 to 8 ounces each. Salt and pepper. 3 large eggs. A splash heavy cream. 4 tablespoons extra-virgin olive oil, divided. 3 tablespoons butter, divided.

Deselect All. 6 flounder or sole fillets (1 3/4 pounds total) 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 extra-large eggs

Deselect All. 1/2 pound fresh lump crabmeat, picked over for shells and cartilage. 1 1/2 teaspoons Essence, recipe follows. 1/4 cup minced yellow onion

Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent.

1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows. 3 tablespoons white wine vinegar. 1/8 teaspoon freshly ground black pepper. 1/2 teaspoon kosher salt.

6 flounder fillets, 9 ounces each. Salt. White pepper. 24 ounces Lynnhaven Crab Stuffing, recipe follows. 1 cup toasted bread crumbs. Paprika. 1/4 cup melted butter. 2 tablespoons to 1/4 cup water.

Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water. Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes.

One 1 1/2-pound whole flounder or Dover sole, gutted and scaled (see Cook’s Note) 3 1/2 teaspoons Shaoxing wine. Kosher salt. 1/2 teaspoon ground white pepper. Vegetable, canola or peanut oil ...