Method:

1. Over medium heat, warm a non-stick pan warm with your oil and butter before adding in your Flounder. Cook your fish with the thyme, hit it with a squeeze of lemon juice and then leave to rest while you prepare the sauce.
2. In a sauce pot, start sweating down your shallots with a small knob of butter & thyme.
3. Over low heat, add in your white wine and then reduce. Once it’s reduced add in your butter and whisk to emulsify. Finally just before it’s ready, add a good squeeze of lemon juice and combine well.
4. Plate up and enjoy!